INGREDIENTS
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15 oz roasted red pepper, packed in water, drained well and pat dry with paper towels (about 2 cups)
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1 cup reduced-fat sour cream
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1⁄2 cup fresh basil leaves
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1⁄2 tsp garlic powder
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1⁄2 tsp salt, or to taste
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1⁄4 tsp black pepper, freshly ground, or to taste
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1 drop hot pepper sauce, optional
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2 tsp parsley or fresh cilantro, finely chopped