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- ½ red or orange bell pepper
- 1 medium carrot, halved lengthwise
- 2 green onions (scallions)
- 1 8 oz carton light sour cream
- ½ 8 oz package reduced-fat cream cheese (Neufchatel), softened
- 1-2 packets Vegecolor, to taste
- ¼ tsp salt
- ¼ tsp black pepper
- 8 cups fresh vegetable dippers or 64 whole grain crackers
Preheat oven to 400 degrees. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool. Peel off the pepper skin if you wish. Put the vegetables and Vegecolor in a food processor. Pulse vegetables until they are chopped into small pieces. Pulse in the sour cream, cream cheese, salt, and pepper until well blended. Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
