Jenny Gardiner

www.jennygardiner.net

 

Sun-dried Tomato Dip

 

Ingredients:

 

12 sun-dried tomatoes (packed in oil)

7-oz. (1 jar) roasted red peppers, drained

1 clove garlic, minced

1 tbsp. chopped parsley

1 tbsp. lemon juice

1/2 tsp. ground pepper

dash salt

4 oz. cream cheese, softened and cubed

1/2 cup sour cream

 

Directions:

 

Rinse & pat dry tomatoes and red peppers. In food processor with blade, chop garlic and parsley. Add tomatoes and peppers then puree. Add lemon juice, salt and pepper. Add cream cheese and sour cream. Process till smooth, scraping sides of bowl to mix thoroughly. Serve immediately, or cover and chill. Serve on baguette slices.