Ratings & Reviews
This recipe is...
rich in dairy
lower in fat
4 red bell peppers
1 tablespoon fresh, chopped dill
1 cup non-fat cream cheese
1/2 cup non-fat sour cream
1. Roast, peel and seed the red peppers. See Roasted Red Peppers for instructions.
2. Puree the peeled peppers and dill in the food processor. Add the cream cheese and process until the mixture is smooth.
3. Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquify.)
4. Transfer the spread to a serving bowl and garnish with dill sprigs.
Serve with pita wedges, baked tortilla chips or carrot sticks.
Serving Size: 1/4 cup
Number of Servings: 10
|Fat||0 g||Fiber||1 g|
|Protein||5 g||Saturated Fat||0 g|
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