I am a true grazer, perhaps some of you can relate. Give me a cheese platter with deliciously stinky cheese, interesting dips and some marcona almonds and I will joyfully graze for hours. As such, I am on a constant search for new dips to delight the palette. While snowed in last week, I tried this recipe ( a jazzed up version of a Weight Watchers recipe) and couldn't believe the results. Enjoy!
Sun-dried Tomato & Roasted Red Pepper Dip
1/2 cup roasted red peppers (jarred)
1 cup sun-dried tomatoes (packed in oil)
3/4 cup crumbled feta cheese
Juice of one lemon
1 palmful of fresh parsley
1-2 pickled jalapeño peppers
1 garlic clove, minced
1 cup sour cream
1 block of 1/3 fat cream cheese (at room temperature)
Freshly cracked black pepper
Combine first 6 ingredients in a food processor and pulse until well blended. Add the sour cream, cream cheese, salt and pepper and puree. Transfer to serving bowl and chill in refrigerator for an hour. Serve with rice crackers, crostini or favorite vegetables. Also works well as a sandwich spread.