 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Serve with crispy breadsticks and fresh vegetables. Ingredients:
2 (5 1/2-ounce) bottles roasted red bell peppers, drained |
1 tablespoon balsamic vinegar |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1 (8-ounce) tub light cream cheese, softened |
1 garlic clove |
Directions:
1. Pat roasted peppers dry with paper towels.
2. Place all ingredients in a food processor; process until smooth, scraping sides of bowl if necessary. Cover and chill 2 hours.
|
|