Sun-Dried Tomato and Roasted Red Pepper Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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!! Ingredients:
2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own) |
8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry |
2 cloves garlic, minced |
1 tablespoon fresh lemon juice |
2 tablespoons fresh parsley, chopped |
4 ounces cream cheese, softened |
1/2 cup sour cream |
salt and pepper |
toasted pita bread, triangles or tortilla chips, to serve |
Directions:
1. In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
2. Add cream cheese, sour cream, and salt and pepper.
3. Puree until smooth.
4. Serve with pita or tortilla chips, or fresh veggie dippers.
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