16 oz sour cream
1 envelope Italian salad dressing mix
1 9oz jar roasted red peppers, drained, chopped and divided in half
1 box snack crackers or bag of pita chips
1) Place sour cream, salad dressing mix and half of the chopped peppers in food processor container; cover. Process until smooth, using pulsing action. Transfer to medium bowl.
2) Stir in the remaining peppers; cover.
3) Refrigerate at least 2 hours or until chilled. Serve with crackers or chips.
Review: I've made this several times. After taking it to the ISU PhD interview party, I had to share what's become a notorious dip. Enjoy!
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