Roast, peel and seed the red peppers or use jarred roasted red peppers.
Puree the peeled peppers and dill in the food processor. Add the cream and process until the mixture is smooth.
Add the sour cream and pulse until combined. (Be careful not to over process or the micture will liquify)
Transfer the spread to a serving bowl and garnish with dill sprigs.
Serve with pita wedges, baked tortilla chips or carrots.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (589g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 33 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16.8mg||5 %|
|Sodium 1433.9mg||49 %|
|Potassium 1486.7mg||39 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 18.4g|
|Protein 36.4g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 300
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