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Appetizers

Roasted Red Pepper and Sun-dried Tomato Dip - 2 Cups

Name: Roasted Red Pepper and Sun-dried Tomato Dip - 2 Cups
Yield: Makes 2 cups

Makes 2 cups

View Recipe

Roasted Red Pepper and Sun-dried Tomato Dip - 2 Cups

Makes 2 cups

Serve this dip with crackers, bagel chips or pita chips. Or, try it as a spread on sandwiches, or as a topping for baked potatoes.

Nutritional information per serving (2 tablespoons), made with lowfat products: Calories 54 (52% from fat)
carb. 4g
pro. 2g
fat 3g
sat. fat 2g
chol. 7mg
sod. 111mg
calc. 43mg
fiber 0g

Ingredients

8 ounces cream cheese (low fat or regular), cut into 8 pieces ½ cup sour cream (low fat or regular) 1 roasted red pepper, cut into 1-inch pieces ⅓ cup chopped sun-dried tomatoes (not oil packed) 1 tablespoon chopped fresh parsley 1 garlic clove, chopped ½ teaspoon basil ⅛ teaspoon freshly ground black pepper

Preparation

Combine all ingredients in a medium bowl. Mix on Speed 2 until well blended and smooth, 2 minutes. Mix on Speed 3 to lighten, 1 minute. Transfer to a resealable container and refrigerate for 30 minutes or longer to allow flavors to blend before serving.

Serve this dip with crackers, bagel chips or pita chips. For a change, try it as a spread on sandwiches, or as a topping for baked potatoes. Preparation: 10 minutes or less.