Sun-Dried Tomato and Roasted Red Pepper Dip
"This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!"
photo by CountryLady
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own)
- 8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 4 ounces cream cheese, softened
- 1⁄2 cup sour cream
- salt and pepper
- toasted pita bread, triangles or tortilla chips, to serve
directions
- In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
- Add cream cheese, sour cream, and salt and pepper.
- Puree until smooth.
- Serve with pita or tortilla chips, or fresh veggie dippers.
Questions & Replies
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Reviews
-
Yummy is right - I took your advice and doubled the recipe thank goodness. I served it with some celery and carrot sticks and also some good crackers and it was a big hit. I used low fat cream cheese and instead of parsley I used cilantro because that was all I had on hand - wonderful flavors. I think I'll try it on a sandwich today or maybe as a bagel spread - thanks for posting! -
I made this for a 4th of july cookout at our house, even our niece liked it. Great flavor -
I initially found this a it too tart for our liking, I guess it was a bit different then what I was expecting. I needed to add a small amount of sugar to tone the tartness down a bit. I served this dip with a crudité platter. During the party we were hosting this dip was well received. Thank You for posting!
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Yummy yet easy! I roasted my own red peppers & roasted the garlic at the same time. I used fat-free sour cream & oil-packed sun-dried tomatoes patted very well with paper towels. Served with an assortment of veddies, crackers & tortilla "scoops", this was well-received at a pot-luck. Thanx Manda! -
Have made this twice in two weeks, unusual for me since I love to try new things. I made this a guilt free treat by using nonfat yogurt cheese in lieu of the cream cheese along with reduced fat sour cream. The second time I made it, I tossed in a few extra tomatoes and liked it more. Oh, I did it chunky style.
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Tweaks
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Yummy is right - I took your advice and doubled the recipe thank goodness. I served it with some celery and carrot sticks and also some good crackers and it was a big hit. I used low fat cream cheese and instead of parsley I used cilantro because that was all I had on hand - wonderful flavors. I think I'll try it on a sandwich today or maybe as a bagel spread - thanks for posting!
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
