Appetizers
Roasted Red Pepper and Sun-Dried Tomato Dip - 16 Ounces
Makes 2 cups
Roasted Red Pepper and Sun-Dried Tomato Dip - 16 Ounces
Makes 2 cups
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.
carb. 4g
pro. 2g
fat 3g
sat. fat 2g
chol. 7mg
sod. 111mg
calc. 43mg
fiber 0g
Ingredients
8 ounces cream cheese (low fat or regular), cut into 8 pieces ½ cup sour cream (low fat or regular) 1 roasted red pepper, cut into 1-inch pieces ⅓ cup chopped sun-dried tomatoes (not oil-packed) 1 tablespoon chopped fresh parsley 1 clove garlic, chopped ½ teaspoon basil ⅛ teaspoon freshly ground black pepper
Preparation
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.
