Roasted Red Pepper Dip

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 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

Recipe

• 1 cut peppers in half lengthwise: remove seeds and membrane.
• 2 flatten slightly with your hand.
• 3 grill or broil until skin is charred.
• 4 (can do this on outdoor grill or under broiler) remove from heat and place in a zipper style bag or paper bag.
• 5 close bag and let steam for 20 minutes.
• 6 remove from bag and skins should slip off easily.
• 7 chop coarsley.
• 8 combine tomatoes and boiling water in a small bowl; let stand 5 minutes.
• 9 drain.
• 10 place peppers, tomatoes, parsley, lemon juice, salt, pepper and garlic in food processor.
• 11 process until fairly smooth.
• 12 add cheese and sour cream and process until smooth.
• 13 serve with crisp breadsticks and fresh vegetables.
• 14 this looks nice if served in a bell pepper that has been cleaned and the top removed.