Outstanding Roasted Pepper Dip

Ingredients
3 Large red bell peppers
8 sun-dried tomatoes (Packed without oil)
¾ cup boiling water
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice (limes OK)
¼ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, minced
4 ounces low fat cream cheese, softened and cubed
1/2 cup nonfat sour cream

Directions
Cut peppers in half lengthwise; remove and discard seeds and membrane. Place peppers, skin side up on a baking sheet, flatten with palm of hand. Broil 5-6” from heat 15 to 20 minutes or until charred. Place peppers in ice water until cool, peel skins. Coarsely chop peppers.
Combine tomatoes and boiling water in small bowl; let stand 5 minutes and drain.
Add peppers, tomatoes, cilantro and next 4 ingredients in food processor; process until smooth.
Transfer to a serving bowl.

This version is very mild but we have made it with other peppers also but have learned to use red peppers as the color is very nice. The important thing is to keep the volume of peppers about the same as 3 bells. Just guessing, about 3 cups or so – never bothered to measure. The original recipe is from Cooking Light and uses parsley instead of cilantro; works both ways. This dip works very well with fresh veggies, chips, and bread sticks are particularly good with this dip. Outstanding with fried fish and makes a good salad dressing.
Presentation is enhanced if served in hollowed-out bell peppers.

Note to loser guys: serve this to your date with crisp fresh veggies (don't for get the snap peas), mentioning that it's only 14 calories per tablespoon and lots of very chilled pinot grigio and you'll be cooking breakfast for 2, so plan ahead.


edit for spelling

[Edited on 3-4-2010 by Santiago]