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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.
- 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