Sun-Dried Tomato and Roasted Red Pepper Dip

5.0(7)

This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

by Manda·published 2002-08-12

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Vegetable

Servings

(6–8)

Total time

15 min

prep 15 min

Calories / serving

128 kcal

Ingredients (9)

serves

2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own)roasted-red-peppers
8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted drytomato
2 cloves garlic, mincedgarlic
1 tablespoon fresh lemon juicelemon-juice
2 tablespoons fresh parsley, choppedparsley
4 ounces cream cheese, softenedcream-cheese
1/2 cup sour creamsour-cream
salt and peppersalt-and-pepper
toasted pita bread, triangles or tortilla chips, to servebread

Instructions (4 steps)

01In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
02Add cream cheese, sour cream, and salt and pepper.
03Puree until smooth.
04

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