2 (12-ounce) jars roasted red peppers, drained
1 cup crumbled low-fat feta cheese
¼ cup chopped fresh basil
¼ cup light sour cream
3 tablespoons Worcestershire sauce
4 cloves garlic
1. Place roasted red peppers in food processor or blender; process until coarsely chopped.
2. Add feta cheese, basil, sour cream, Worcestershire sauce and garlic; process until smooth and well blended.
3. Cover and refrigerate at least 2 hours until chilled. Serve with assorted raw vegetables dippers.