Roasted Red Pepper Dip

Makes 96 1-teaspoon servings

Ingredients

  • 8 oz nonfat sour cream alternative
  • 1 7-oz. jar roasted red peppers, drained
  • 4 oz non-fat cream cheese
  • 1 clove garlic
  • 1 tablespoon fresh basil leaves
  • 1/2 teaspoon dried oregano leaves
  • Wheat Thins reduced fat crackers

Directions

  • Add all ingredients except crackers into blender;
  • Blend just until red peppers are finely chopped;
  • Pour into bowl;
  • Chill at least 1 hour;
  • Serve as a dip with crackers.

Calories: 5.9
Protein: .2 grams
Fat: .4 grams
Carbohydrates: .3 grams
Exchanges: .1 fat