Cooking with Kids: In the Kitchen with Theresa and Crosby

Ingredients

• 15 oz roasted red peppers, packed in water, drained (about 2 cups)
• 1 cup(s) reduced-fat sour cream
• 1/2 cup(s) basil, fresh
• 1/2 tsp garlic powder
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper, freshly ground, or more to taste
• 2 tsp cilantro, fresh, finely chopped

Instructions

• In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper; garnish with cilantro. Yields about 1/4 cup per serving.

Notes

• This flavorful dip is perfect for company yet simple enough — and light enough — to be enjoyed anytime.