Instead of roasting your own peppers, you can use a 12-ounce jar of roasted red bell peppers, drained well.
3 large red bell peppers
8 sun-dried tomatoes (packed without oil)
3/4 cup boiling water
4 ounces light cream cheese, cubed and softened
1/2 cup light sour cream
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a baking sheet; flatten with hand. Broil peppers 5 1/2 inches from heat 15 minutes or until blackened. Place peppers in a zip-top plastic bag, and seal; let stand 15 minutes. Peel and coarsely chop peppers; discard skins.
Combine tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain.
Combine chopped peppers, tomatoes, cream cheese, and remaining 6 ingredients in a food processor. Process until smooth. Transfer mixture to a bowl. Serve with raw vegetables (vegetables not included in analysis).