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Roasted Red Pepper and Sun-dried Tomato Dip - 2 Cups

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Serve this dip with crackers, bagel chips or pita chips. Or, try it as a spread on sandwiches, or as a topping for baked potatoes.

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 garlic clove, chopped ½ teaspoon basil ⅛ teaspoon freshly ground black pepper


Nutritional information

Nutritional information per serving (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

Instructions

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