1. Roast, peel and seed the red peppers. See Roasted Red Peppers
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin