Roasted Red Pepper Dip

"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."

H. H. Munro (1870-1916), Scottish author

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I got this recipe from a friend who is one of the best Italian cooks I know. This dip is always a winner when served at parties.

Preparation Time: 45 Minutes Serving Size: 8

1 round sourdough bread
(2) 7–ounce jars roasted red peppers, drained
8 sun-dried tomato halves
1 clove garlic, minced
1 tablespoon fresh squeezed lemon juice

2 tablespoons fresh Italian parsley, chopped
4 ounces cream cheese, chopped into cubes, room temperature
1/2 cup sour cream

Cut top off of the whole round loaf of sourdough bread and pull out bread from center of loaf leaving 1 inch on sides and bottom. Tear the bread you pulled from the center and the top into large bite size pieces and reserve. Purée roasted red peppers, sun-dried tomatoes, garlic, lemon juice and parsley in a food processor. Remove from food processor to bowl and stir in cream cheese and sour cream. Mix until well blended and chill until ready to use. Place hollowed out sourdough bread on serving platter and pour in dip. Place pieces of bread around loaf for dipping.

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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."