Roasted Red Pepper Dip
1 (7 ounces) jar roasted red peppers, drained and patted dry
1 (16 ounces) container low-fat sour cream
1 tablespoon chopped fresh basil
1 clove garlic
1/8 teaspoon black pepper
1. Place all ingredients in a blender jar, and process until thoroughly blended.
2. Serve immediately, or store in the refrigerator in an airtight container until ready to use.
3. Serve with assorted fresh cut vegetables.