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Roasted Red Pepper and Sun-Dried Tomato Dip - 16 Ounces

Serve this dip with crackers, bagel chips or pita chips. For a change, try it as a spread on sandwiches, or as a topping for baked potatoes. Preparation: 10 minutes or less."


8 ounces cream cheese (low fat or regular), cut into 8 pieces
1/2 cup sour cream (low fat or regular)
1 roasted red pepper, cut into 1-inch pieces
1/3 cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1/2 teaspoon basil
1/8 teaspoon freshly ground black pepper


Combine all ingredients in a medium bowl. Mix on speed 3 until well blended and smooth, 2 minutes. Mix on speed 4 to lighten, 1 minute. Transfer to a resealable container and refrigerate for 30 minutes or longer to allow flavors to blend before serving.

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Makes 2 cups

Nutritional Information
Per Serving

Nutritional information per (2 tablespoons), made with lowfat products: Calories 54 (52% from fat) • carb. 4g • pro. 2g • fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg • calc. 43mg • fiber 0g

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