Red Pepper and Sun-Dried Tomato Dip
- Total Time
Celery boats are the perfect holders for this flavorful dip.
low fat cream cheese8 oz, (Neufchâtel)
roasted red peppers (packed in water)½ cup(s), drained
sun-dried tomatoes (without oil)6 medium, sliced
garlic clove(s)1 clove(s), small, crushed with a press
Italian seasoning1 tsp, or dried oregano
table salt¼ tsp
black pepper⅛ tsp
- Combine all the ingredients in a food processor and puree. Yields about 2 tablespoons per serving.