- Cook Time
- Prep Time
- 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
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.
Source: Calorie Control Council