Red pepper and sun-dried tomato dip

2
2
2
Smartpoints value per serving
Total Time
6 min
Prep
6 min
Cook
0 min
Serves
12
Difficulty
Easy
We love a hearty roasted red pepper dip just like the rest of you, and this version is one of our favorites. It takes just six minutes to put together yet is substantial enough for 12 servings. There's also no need to bring out any pots or pans or turn on the oven, which makes cleanup a breeze. All you have to do is combine the cream cheese, roasted red peppers, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper in a food processor until everything is smooth, and it's ready to go. You can serve with chips or crackers, but we think that celery boats are the perfect holders for this flavorful dip.

Ingredients

low fat cream cheese

8 oz, (Neufchâtel)

roasted red peppers (packed in water)

½ cup(s), drained

sun-dried tomatoes (without oil)

6 medium, sliced

garlic clove(s)

1 small clove(s), crushed with a press

Italian seasoning

1 tsp, or dried oregano

table salt

¼ tsp

black pepper

tsp

Instructions

  1. Combine all the ingredients in a food processor and puree. Yields about 2 tablespoons per serving.

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