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Roasted Red Pepper Dip

Prep time 10 mins
Other time 5 mins
Yield 2 1/2 cups (serving size: 1 tablespoon)
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

Nutrition Information

  • calories 15
  • fat 0.9 g
  • satfat 0.6 g
  • protein 0.5 g
  • carbohydrate 1.3 g
  • cholesterol 3 mg
  • iron 0.1 mg
  • sodium 69 mg
  • caloriesfromfat 54 %
  • fiber 0.1 g
  • calcium 3 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection