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“Serve with assorted fresh vegetables such as carrots, cucumber, broccoli, cauliflower, mushrooms or celery. This recipe came from Season's Best Recipe Collection booklet. I have not tried this, just posting for safe keeping.”
READY IN:
15mins
SERVES:
16
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain roasted peppers; pat dry. Using food chopper, chop roasted peppers; place in classic 2-quart bowl. Press garlic into bowl, with a garlic press. Slice basil leaves. Add basil, sour cream, mayonnaise, worcestershire sauce, and salt; mix well.
  2. Cut top off of green pepper. Remove membranes and seeds. Fill with dip. Serve it assorted cut up vegetables.

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