Recipe by Michele O'Sullivan
"Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips."
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1 (16 ounce) container
1 (7 ounce) jar
roasted red peppers, drained and chopped
1 (4 ounce) can
chopped green chile peppers, drained
hot pepper sauce
Really great as a veggie dip, but I would not use it with crackers or chips.
This dip was awful~!~~ I would not make it again I was so dissapointed with it. The dip had no flavour of peppers, all you can taste is the sour cream.
I made this twice and it is very delicious! I did add extra hot pepper sauce - also added a small can of minced black olives - Yummy. I served it with the blue tortilla chips! LOVED IT!
I should have read the reviews, but I figured with 4 stars, it would be good.
Awful.. and I have a large amount of it in the fridge.. disappointed is an understatment
Good & easy recipe w/ a few minor adjustment - added a bit more hot sauce & a little more red peppers & let it chill overnight. Was a hit w/ everyone at my office w/ crackers & veggies!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper Dip II
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 27
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