Low Carb Roasted Red Pepper and Garlic Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T olive oil2 T minced garlic12 oz. jar roasted red peppers, drained1 cup sour cream1/2 tsp. ground cumin1 1/2 tsp. salt1/4 tsp. cayenne pepper
Heat olive oil over medium heat in a nonstick pan. Saute garlic until tender. Set aside to cool.
In the container of a blender, process all ingredients until smooth. Refrigerate at least 2 hours before serving.
May be stored in a tightly covered container in the refrigerator for up to 5 days.
Net Carbs: 4.2
Serving Size: Approximately 1/4 cup
In the container of a blender, process all ingredients until smooth. Refrigerate at least 2 hours before serving.
May be stored in a tightly covered container in the refrigerator for up to 5 days.
Net Carbs: 4.2
Serving Size: Approximately 1/4 cup
Nutritional Info Amount Per Serving
- Calories: 119.7
- Total Fat: 11.3 g
- Cholesterol: 16.9 mg
- Sodium: 610.3 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g
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