Roasted Red Pepper Dip
By Chef Elizabeth Milburn / Leave-it-to-Elizabeth
Ingredients
- 16 ounces Shamrock Farms Sour Cream
- 3/4 to 1 cup roasted red peppers
- 2 to 3 green onions, chopped
- 1/2 cup walnuts or pine nuts, chopped fine sautéed in olive oil
- Salt and pepper (to taste)
- Sprinkle of fresh dill
Directions
Mix all ingredients and refrigerate for 1 hour before serving. Mix all ingredients together. Chill and serve with crackers.
