This tangy dip is a perfect addition if you want to spice up your veggies! A great appetizer and sure to be a hit at any dinner party.

Ingredients:
1 7-oz jar roasted red sweet peppers
1 teaspoon vinegar
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
1/3 cup fat-free dairy sour cream
2 teaspoons snipped fresh cilantro or parsley
Assorted vegetables from your free list to dip……..

Directions:

• Drain roasted peppers. Chop and set aside 2 tablespoons of the roasted peppers.
• In a food processor bowl or blender container combine remaining roasted peppers, vinegar, lemon-pepper seasoning and garlic powder.
• Cover and process or blend until mixture is smooth, scraping sides as necessary.
• Stir in sour cream, reserved roasted peppers and 1 teaspoon of the cilantro or parsley.
• Transfer to a serving bowl. Sprinkle remaining cilantro on top.

Serve immediately (or cover and refrigerate for up to 24 hours.) Serve with vegetables.

Allowance:

1/4 cup = 1 restricted vegetable