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Very rich and packed with flavor, this dip is also great with crudités.

Sundried Tomato & Roasted Red Pepper Dip

1         garlic clove, peeled

½        teaspoon dried basil

4         sundried tomatoes (oil-packed), drained and cut into 1-inch pieces

1         large roasted red pepper, drained and cut into 1-inch pieces

1         teaspoon balsamic vinegar

2         ounces cream cheese, cut into 1-inch pieces

2         tablespoons sour cream pinch kosher salt, or to taste


1. Put the garlic and basil into the work bowl of a chopper or food processor fitted with the metal chopping blade. Pulse a few times to break up, and then process until finely chopped. Scrape down the sides of the bowl and then add the sundried tomatoes, roasted red pepper and vinegar. Process to chop, about 10 to 20 seconds, stopping to scrape down the sides of the work bowl as needed. Add the cream cheese and sour cream.  Pulse to combine, and then process until homogenous. Scrape down the sides of the work bowl, and then process an additional 5 seconds. Add salt to taste.

2. Transfer to a separate container and allow to sit for at least 30 minutes to allow flavors to develop.

3. This may be used immediately after resting, or stored in the refrigerator for up to a week.  Bring to room temperature and stir well before using.


Servings: Makes about 1 cup

Nutritional information per serving

No nutrition information available

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