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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This dip is just delicious! I think it came from and old cooking light book. Very yummy! Prep time includes time to roast the peppers. You can use jarred roasted peppers but I like the fresh ones! Note: neufchatel cheese is light cream cheese. Ingredients:
3 large red bell peppers |
8 sun-dried tomatoes (packed without oil) |
3/4 cup boiling water |
2 tablespoons fresh parsley |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
4 ounces neufchatel cheese, cubed and softened |
1/2 cup nonfat sour cream |
breadstick, for dipping |
assorted raw vegetables, for dipping |
Directions:
1. Cut peppers in half lengthwise: remove seeds and membrane.
2. Flatten slightly with your hand.
3. Grill or broil until skin is charred.
4. (can do this on outdoor grill or under broiler) Remove from heat and place in a zipper style bag or paper bag.
5. Close bag and let steam for 20 minutes.
6. Remove from bag and skins should slip off easily.
7. Chop coarsley.
8. Combine tomatoes and boiling water in a small bowl; let stand 5 minutes.
9. Drain.
10. Place peppers, tomatoes, parsley, lemon juice, salt, pepper and garlic in food processor.
11. Process until fairly smooth.
12. Add cheese and sour cream and process until smooth.
13. Serve with crisp breadsticks and fresh vegetables.
14. This looks nice if served in a bell pepper that has been cleaned and the top removed.
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