- 8 oz low fat cream cheese, (Neufchâtel)
- 1/2 cup(s) roasted red peppers (packed in water), drained
- 6 medium sun-dried tomatoes (without oil), sliced
- 1 clove(s), small garlic clove(s), crushed with a press
- 1 tsp Italian seasoning, or dried oregano
- 1/4 tsp table salt
- 1/8 tsp black pepper
Combine all the ingredients in a food processor and puree. Yields about 2 tablespoons per serving.