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

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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


  • 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


  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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