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Pepperoncini Spread

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  • Prep 10 min
  • Total 10 min
  • Servings 2
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Pepperoncini are picked salad peppers—the kind that Peter Piper picked in the famous tongue twister! They are salty, so serve them with low-sodium accompaniments and a thirst-quenching drink, such as lemonade.
Updated Jan 23, 2011
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Ingredients

  • 2 sun-dried tomato halves (not oil-packed)
  • Boiling water
  • 1/2 cup fat-free sour cream
  • 1 tablespoon low-fat milk
  • 1 tablespoon grated reduced-fat Parmesan cheese blend
  • 6 pepperoncini, drained and stemmed
  • 4 ripe olives, chopped

Steps

  • 1
    Cover tomato halves with boiling water; let stand 5 minutes. Drain and chop. Place sour cream, milk, cheese and pepperoncini in blender or food processor. Cover and blend 1 minute, stopping occasionally to scrape sides. Blend 1 minute longer or until smooth. Place in small bowl; stir in tomato and olives.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try serving the spread with vegetable sticks, crackers or Baked Pita Chips.

Nutrition

95 Calories, 1g Total Fat, 6g Protein, 16g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
95
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Cholesterol
5mg
Sodium
290mg
Total Carbohydrate
16g
Dietary Fiber
1g
Protein
6g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
100%
100%
Calcium
14%
14%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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