Roasted Red Pepper Dip

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.

Yield: 2 1/2 cups (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 15
  • Fat: 0.9g
  • Saturated fat: 0.6g
  • Protein: 0.5g
  • Carbohydrate: 1.3g
  • Cholesterol: 3mg
  • Iron: 0.1mg
  • Sodium: 69mg
  • Calories from fat: 54%
  • Fiber: 0.1g
  • Calcium: 3mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Red Pepper Dip Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy