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Roasted Red Bell Pepper-Basil Sour Cream

Roasted Red Bell Pepper-Basil Sour Cream

Southern Living MARCH 2007

  • Yield: Makes about 1 cup

Ingredients

  • 1 (8-oz.) container sour cream
  • 1/2 cup finely chopped jarred roasted red peppers
  • 2 tablespoons chopped fresh basil
  • salt and pepper
  • thin breadsticks
  • Fried Pecan Okra

Preparation

Stir together 1 (8-oz.) container sour cream; 1/2 cup finely chopped jarred roasted red peppers; 2 Tbsp. chopped fresh basil; and salt and pepper to taste. Serve with thin breadsticks or Fried Pecan Okra.

Note: Can be made up to two days in advance.

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Roasted Red Bell Pepper-Basil Sour Cream recipe

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