This sour cream dip may look like guacamole, but the green color comes from roasted sweet peppers. If you grow your own peppers, this appetizer is a great way to enjoy them.
1. Roast peppers over an open flame on stove top or under broiler, turning occasionally until charred all over, about 15 minutes. Place peppers in brown paper bag; seal; let cool. Remove peppers from bag. Halve peppers lengthwise; remove stems and seeds. Scrape off skins.
2. Blend peppers, onion, garlic, salt, oregano, black pepper, lime juice and cilantro in blender or small food processor until smooth. Scrape into small bowl. Stir in sour cream. Garnish with cilantro, if desired. Serve with tortilla chips. Makes 1-1/2 cups.