Sundried Tomato And Roasted Red Pepper Dip Recipe

Ingredients

2 7 oz jars roated red pepper,s drained and patted dry

8 sun dried tomato halves, drained well and patted

1 garlic clove, minced and mashed to a paste with a pinch of salt

1 T fresh lemon juice

2 T chopped flat leaf parsley

4 oz cream cheese, cut into bits and softened

1/2 cup sour cream

Preparation

In a food processor puree peppers, tomatoes, garlic paste, lemon juice and 2 T of the parsley until smooth. Add the cream cheese, sour cram and salt and pepper to taste and puree the mistur until smooth, scraping down the sides of the bowl occasionally, transfer the dip to a serving bowl, garnish with the additional parsley and servie with pita toasts, crudites or fresh veggies.