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This is a wonderfully versatile recipe. I first tested it as a vegetable dip with vegetables, potato chips or bread sticks…but my favorite use is a topping for baked potatoes in place of sour cream.
This recipe is:
Nutritional Facts 1/4 cup (calculated without vegetables or chips) equals 257 calories, 27 g fat (6 g saturated fat), 26 mg cholesterol, 435 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
Originally published as Creamy Pepper Dip in
October/November 2010, p43
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