- 1 jar (7 ounces) roasted red peppers, drained
- 2 tbsp. fat-free sour cream
- 1 tsp apple cider vinegar
- freshly ground black pepper
Makes 1 cup
In a blender or food processor, combine the peppers, sour cream, vinegar, salt and pepper to taste. Refrigerate until ready to serve.
WW POINTS VALUE: 0 pts (2 tablespoons per serving)
Note: This recipe appears in the South Beach Diet Cookbook. This cream makes a delicious topping or condiment for burgers, sandwiches, omelettes, poultry, steak, fish, etc. the heat from the peppers goes very well with the coolness of the sour cream. Since this is a 5-ingredient side dish, serve this to 5-ingredient fix chef Claire Robinson and she will be impressed.