Servings: —
Source: Gourmet, aug 91
Ingredients
two 7-ounce jars roasted red peppers, drained and patted dry
8 sun-dried tomato halves, soaked in hot water for 5 minutes, drained well, and patted dry
1 garlic clove, minced and mashed to a paste with a pinch of salt
1 tablespoon fresh lemon juice
2 tablespoons chopped flat-leafed parsley leaves plus additional parsley for garnish
4 ounces cream cheese, cut into bits and softened
½ cup sour cream
lightly toasted pita triangles or crudités
Directions
In a food processor purée the peppers, the tomatoes, the garlic paste, the lemon juice, and 2 tablespoons of the parsley until the mixture is smooth, add the cream cheese, the sour cream, and salt and pepper to taste, and purée the mixture, scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl, garnish it with the additional parsley, and serve it with the pita toasts or the crudites. Makes about 2¼ cups.