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LOCATION: Recipes >> Dips >> Redpepper Driedtomato 02

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SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP

14 oz roasted red peppers
8 oil-packed sun-dried tomatoes, halved
4 cloves to 7 garlic, minced and mashed
1 tbsp. lemon juice
4 tbsp. chopped parsley
8 oz. cream cheese, softened
1 c. sour cream
pita bread triangles, lightly toasted

Coarsley chop peppers and tomatoes. Mince garlic. Blend cream
cheese and sour cream until smooth and mix in peppers, tomatoes,
garlic, lemon juice, parsley, and salt and pepper to taste. Transfer
to a serving bowl. Garnish with additional parsley. Serve with
pita toasts. Makes about 2 1/4 cups.

For pita toasts: Split pitas and brush inner surfaces lightly with
olive oil. Cut into quarters or sixths and spread on cookie sheets.
Bake 5-6 minutes at 400F.

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