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Roasted Red Pepper Dip II

Michele O'Sullivan

"Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips."
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Ingredients

2 h 10 m servings 32 cals
Original recipe yields 32 servings (4 cups)

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Directions

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Nutrition Facts


Per Serving: 32 calories; 3 g fat; 1.1 g carbohydrates; 0.5 g protein; 6 mg cholesterol; 206 mg sodium. Full nutrition

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Reviews

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Really great as a veggie dip, but I would not use it with crackers or chips.

This dip was awful~!~~ I would not make it again I was so dissapointed with it. The dip had no flavour of peppers, all you can taste is the sour cream.

I made this twice and it is very delicious! I did add extra hot pepper sauce - also added a small can of minced black olives - Yummy. I served it with the blue tortilla chips! LOVED IT!

I should have read the reviews, but I figured with 4 stars, it would be good. Awful.. and I have a large amount of it in the fridge.. disappointed is an understatment

Good & easy recipe w/ a few minor adjustment - added a bit more hot sauce & a little more red peppers & let it chill overnight. Was a hit w/ everyone at my office w/ crackers & veggies!