Thursday, August 1, 2013


This is a dip that Sue had when we met for Farkle earlier this month. I didn't mean to take so long before I shared another of her recipes she made that day. I have been busy working on some posts of recent recipes I have made that were really good. I also am trying to get the rest of our vacation to the YMCA of the Rockies, Estes Park Center. It was a blast.

Roasted Red Pepper Dip

1 c. fat-free sour cream
1/2 c. reduced-fat mayonnaise
1/2 t. horseradish
1/8 t. cayenne pepper
4 drops Tabasco
1 jar (7 oz.) roasted sweet red peppers, drained and chopped

Combine all ingredients. 

Make ahead so flavors mature. Store covered in the refrigerator.

Serve with veggies.

1 comment:

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