Prep 45 mins
Cook 0 mins
This dip is just delicious! I think it came from and old cooking light book. Very yummy! Prep time includes time to roast the peppers. You can use jarred roasted peppers but I like the fresh ones! Note: neufchatel cheese is light cream cheese.
- 3 large red bell peppers
- 8 sun-dried tomatoes (packed without oil)
- 3⁄4 cup boiling water
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 garlic clove, minced
- 4 ounces neufchatel cheese, cubed and softened
- 1⁄2 cup nonfat sour cream
- breadstick, for dipping
- assorted raw vegetables, for dipping
- Cut peppers in half lengthwise: remove seeds and membrane.
- Flatten slightly with your hand.
- Grill or broil until skin is charred.
- (can do this on outdoor grill or under broiler) Remove from heat and place in a zipper style bag or paper bag.
- Close bag and let steam for 20 minutes.
- Remove from bag and skins should slip off easily.
- Chop coarsley.
- Combine tomatoes and boiling water in a small bowl; let stand 5 minutes.
- Place peppers, tomatoes, parsley, lemon juice, salt, pepper and garlic in food processor.
- Process until fairly smooth.
- Add cheese and sour cream and process until smooth.
- Serve with crisp breadsticks and fresh vegetables.
- This looks nice if served in a bell pepper that has been cleaned and the top removed.
First of all, don't know what neufchatel cheese was, so I used feta. It turned out watery and chunky. This is probably due to the feta, but really, me and my grocer had no idea what neufchatel cheese was.
I just made this now, with one BIG problem!!! I don't think there will be any left for my company tomorrow...THIS is SOOOO YUMMY!!! I'm going to serve it with slivers of toasted french bread. THX!!!