- 300 g red bell pepper, oven roasted or lightly charred over stove
- 4 heaped tbsp light sour cream
- 4 heaped tbsp low-fat/light mayonnaise
- 1 tbsp chopped parsley or coriander
- 2 small pips garlic
- Remove skin from roasted pepper, then puree the pepper and garlic.
- Blend in the sour cream and mayonnaise.
- Stir in the parsley.
- Chill before serving.