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.
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
How to Make It
Combine sun-dried tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain.
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.