Red Pepper Dip

3/4 cup Chopped roasted red peppers

1/2 cup Light mayonnaise

2 tbsp Light sour cream

2 tsp Red wine vinegar

Pinch Granulated sugar

1 tbsp Chopped fresh oregano

1/4 tsp Chopped fresh rosemary (optional)

In food processor puree red peppers, mayonnaise, sour cream, vinegar and sugar until smooth. Transfer to small bowl. Stir in oregano, and rosemary (if using). (Dip can be refrigerated, covered for up to 1 day.) Makes 1-1/4 cups