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ROASTED RED PEPPER DIP WITH CRUDITES

Recipe for 8/31/2007

By Cindy McNicholl

The Harried Housewife Recipes from Cynthia O'Connor O'Hara

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1 (8-ounce) carton regular or light sour cream 

3/4 cup regular or light mayonnaise

2 tablespoons chopped roasted red pepper 

1 tablespoon dried minced onion 

2 teaspoons dried parsley, crushed 

1/4 teaspoon salt

Assorted crudités such as broccoli, carrots, red peppers, and blanched green beans

In a medium bowl, combine sour cream, mayonnaise, red pepper, minced onion, parsley, and salt. Cover and refrigerate at least 2 hours or up to 2 days in advance. Serve with assorted crudités. Makes about 1 3/4 cups dip.

    

 
 
 

Copyright © 2007 by Cynthia O’Connor O’Hara

 

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