Roasted Red Pepper Dip

• 8 ounces fat free sour cream
• 1 (7-ounce) jar roasted red peppers, drained
• 4 ounces fat free cream cheese
• 1 clove garlic, crushed
• 1 Tablespoon fresh basil leaves
• 1/2 teaspoon dried oregano leaves
• 64 Wheat Crackers

Blend all ingredients except crackers in food processor or blender until red peppers are finely chopped. Pour into bowl. Refrigerate at least 1 hour. Garnish as desired. Serve as a dip with crackers.