• 7 oz. jar roasted red peppers, drained
• 1 clove garlic, pressed
• 1 Tbs. fresh basil, thinly sliced
• 1 C. nonfat sour cream
• 1 C. nonfat mayonnaise
• 1/2 tsp. Worcestershire® sauce
• 1/8 tsp. salt
• 1 large green bell
• pepper (or red) halved
• 6 ribs celery -- cut into 2-3" pieces
• 2 carrots -- cut into thin slices
• 2 cucumbers -- sliced
• 1-1/2 C. broccoli florets
• 1-1/2 C. cauliflower
• 2 C. mushrooms, small

Pat the red peppers dry and chop. Combine the red peppers, garlic, basil, sour cream, mayonnaise, Worcestershire sauce and salt in a large mixing bowl and mix well. Spoon dip into pepper halves and place on a serving tray. Arrange assorted vegetables around dip.