RED PEPPER AND ONION SOUR CREAM SAUCE WITH LEMON AND DILL

MAKES ABOUT 1/2 CUP

I came up with this recipe the last time I made crab cakes. I wanted something a little different than my usual red pepper sauce. Well, this was an immediate success. I later discovered that it makes a great dip with crackers or crudites. The next time I made it, I added some cucumbers to the minced peppers and onions, and used it as tartar sauce on a fish sandwich. Anyway you use it, it is delicious. Make this recipe in any amount desired.

INGREDIENTS

1/2 medium red bell pepper

1/4 small onion

Sour cream, about 1/2 cup (I use reduced fat)

1 teaspoon fresh lemon juice

2 teaspoons chopped fresh dill

Salt to taste

Coarsely chop the pepper and onion. Place in a mini-processor and pulse until very fine, being certain not to let it puree. (If you don’t have a mini-processor, chop them as fine as possible with your knife.) Drain the mixture in a fine sieve lined with cheesecloth, coffee filter or paper towel. Place in a small bowl. Add the sour cream, lemon juice, dill and salt. Stir well. If desired, add more sour cream to desired creaminess. Taste for seasoning. Refrigerate until needed, bringing to room temperature before use.

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