Roasted Pepper Dip

• 3 large red bell peppers
• 8 sun-dried tomatoes (packed without oil)
• 3/4 cup boiling water
• 4 ounces light cream cheese, cubed and softened
• 1/2 cup light sour cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 garlic clove, minced

1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a baking sheet; flatten with hand. Broil peppers 5 1/2 inches from heat 15 minutes or until blackened. Place peppers in a zip-top plastic bag, and seal; let stand 15 minutes. Peel and coarsely chop peppers; discard skins.
2. Combine tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain.
3. Combine chopped peppers, tomatoes, cream cheese, and remaining 6 ingredients in a food processor. Process until smooth. Transfer mixture to a bowl. Serve with raw vegetables (vegetables not included in analysis).
4. carbo rating: 1

red bell peppers, tomatoes, boiling water, light cream cheese, light sour cream, parsley, lemon juice, salt, pepper, garlic

Taken from www.myrecipes.com/recipe/roasted-pepper-dip (may not work)