Roasted Red Pepper Dip

• 2 red bell peppers
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt (or to taste)
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh basil leaves
• 1 cup reduced fat sour cream
• 1 tablespoon mayonnaise

Preparation

1 Preheat oven to 400°F
2 Wash the peppers.Place on oven rack in the preheated oven.
Roast, turning occasionally, for 12 to 15 minutes or until skin is charred.
3 Remove to a plastic bag and seal.Set aside until peppers are cool.
Remove and peel.
4  Cut open and remove stem, seeds and veins. Place the roasted and prepared peppers in the food processor.
5 Add the paprika, cayenne pepper, salt, lemon juice and basil.  Process until mixture is pureed. Remove to a bowl.

6 Fold in the sour cream and mayonnaise.Serve with fat-free chips or crisp dipping vegetables.

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Source: Calorie Control Council