Roasted Red Pepper Dip
Makes 1-1/2 cups

Ingredients
3 large red bell peppers
1 small garlic clove
1/2 cup fat-free sour cream
2 tbsp. fresh basil, chopped
1/4 tsp. freshly ground black pepper
1 tsp. anchovy paste
1/2 tsp. lemon juice

Preparation

• Preheat broiler.
• Cut bell peppers in half, lengthwise; discard seeds and membranes. Place pepper halves skin side up on a foil-lined baking sheet; flatten with hand.
• Broil 10 minutes or until blackened.
• Place in a zip-top plastic bag; seal. Let stand for 15 minutes.
• Peel and discard skins.
• Drop garlic through the food chutewhile the food processor is on; process for 3 seconds or until minced. Add bell pepper, sour cream and remaining ingredients. Process until smooth.
• Serve with raw vegetables.