Roasted Red Pepper Dip *

                           8   oz nonfat sour cream alternative 
                           1   (7oz) jar roasted red peppers, drained 
                           4   oz nonfat cream cheese 
                           1   clove garlic 
                           1   tbsp fresh basil leaves 
                           1/2 tsp dried oregano leaves 
                           Wheat Thins ® reduced fat crackers 

           

           In food processor or electric blender, add all ingredients except
           crackers. Process just until red peppers are finely chopped. Pour
           into bowl. Chill at least 1 hour. Serve as a dip with crackers.