Sun-Dried Tomato and Roasted Red Pepper Dip

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!!

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 2 (7 ounce) jars  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  cloves garlic, minced
• 1  tablespoon fresh lemon juice
• 2  tablespoons fresh parsley, chopped
• 4  ounces cream cheese, softened
• 1⁄2 cup sour cream
•  salt and pepper
•  toasted  pita bread, triangles or  tortilla chips, to serve

Directions

1. In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
2. Add cream cheese, sour cream, and salt and pepper.
3. Puree until smooth.
4. Serve with pita or tortilla chips, or fresh veggie dippers.