Prep 15 mins
Cook 0 mins
This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!
- 2 (396.89 g) jar roasted red peppers, drained and patted dry (or you can roast your own)
- 8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry
- 2 clove garlic, minced
- 14.79 ml fresh lemon juice
- 29.58 ml fresh parsley, chopped
- 113.39 g cream cheese, softened
- 118.29 ml sour cream
- salt and pepper
- toasted pita bread, triangles or tortilla chips, to serve
- In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
- Add cream cheese, sour cream, and salt and pepper.
- Puree until smooth.
- Serve with pita or tortilla chips, or fresh veggie dippers.
Yummy is right - I took your advice and doubled the recipe thank goodness. I served it with some celery and carrot sticks and also some good crackers and it was a big hit. I used low fat cream cheese and instead of parsley I used cilantro because that was all I had on hand - wonderful flavors. I think I'll try it on a sandwich today or maybe as a bagel spread - thanks for posting!
I made this for a 4th of july cookout at our house, even our niece liked it. Great flavor
I initially found this a it too tart for our liking, I guess it was a bit different then what I was expecting. I needed to add a small amount of sugar to tone the tartness down a bit. I served this dip with a crudité platter. During the party we were hosting this dip was well received. Thank You for posting!