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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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The combination of sun-dried tomatoes and roasted red bell peppers creates a wonderfully rich, savory flavor. Serve this dip with breadsticks or fresh raw veggies. Ingredients:
1 ounce sun-dried tomatoes packed without oil (about 8 tomatoes) |
3/4 cup boiling water |
1 (12-ounce) jar roasted red bell peppers, drained and chopped |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
1/2 cup light sour cream |
2 tablespoons chopped fresh parsley |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons bottled minced garlic |
Directions:
1. Combine sun-dried tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain.
2. Combine tomatoes, chopped red bell peppers, and remaining ingredients in a food processor. Process 15 seconds; scrape sides of bowl once. Process an additional 20 seconds or until smooth. Transfer to a bowl; cover and chill.
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