Roasted Red Pepper Spread or Dip

Description

This is great as a dip or a spread. Serve with wheat pita wedges and Monterey jack / Colby marble cheese slices. Or spread onto a baked pizza-shaped crust and top with sun-dried tomatoes, chopped fresh spinach, black olive slices, and crumbled feta cheese for an outrageous appetizer.

Ingredients

• 6 oz roasted red peppers, packed in water (I recommend Viggo's Italian-style, Fire-roasted red peppers, 12 oz jar)
• 1 tsp minced garlic
• ¼ tsp lemon juice
• ⅛ tsp black pepper
• 8 oz fat-free cream cheese

Directions

1. Place half of the jar (about 1 – 2 large pieces) in a blender and add the garlic, lemon juice, and black pepper.
2. Purée.
3. Add the cream cheese and blend until smooth.