Roasted Red Pepper Dip

a dip that can set the stage!

Ingredients

  • To be served as a side dip with any of our Dr. Praeger’s Littles
  • Makes about 2 cups
  • 1 jar (12 oz.) roasted red peppers, drained and patted dry
  • 3/4 cup 2% Greek yogurt
  • 3/4 cup sour cream
  • 1/2 tsp. salt
  • Dr. Praeger’s Spinach, Broccoli or Kale Littles, prepared according to package

Directions

  1. Puree red peppers, yogurt, sour cream and salt in a food processor.
  2. Transfer to a serving bowl, cover and chill for 1 hour to thicken.
  3. Serve with Dr. Praeger’s Spinach, Broccoli or Kale Littles.