Guests will appreciate the fresh taste of the blanched sugar snap peas and savory sour cream dip in this low-calorie appetizer recipe.
1. Trim sugar snap peas, removing string if necessary. Cook in a large pot of salted boiling water until bright green, about 2 minutes. Drain; place in a large bowl of ice water to cool completely. Drain off water; cover with plastic wrap and refrigerate until ready to use.
2. Combine cream cheese, sour cream, capers, anchovy paste, scallion, caraway seeds, paprika and mustard in a food processor. Whirl until pureed. Transfer to a small serving bowl; cover and refrigerate overnight.
3. To serve, arrange sugar snap peas in a wreath around the dip. Cut a bow out of red pepper.