Yield: About 1 1/2 cups
1 red pepper (roasted, skin removed)
1/4 cup Sun-dried tomatoes
2 cloves garlic
2 T olive oil
1 t. salt
***Optional for sauce: broth, heavy cream, tomato sauce/puree, etc.
1-8oz. package cream cheese
Roasted red pepper puree
1 cup Greek Yogurt
1) If you have a gas stove, turn one of the burners on medium flame, place pepper directly on grate over flame and roast- making sure to keep turning the pepper with metal tongs. (Clearly make sure you are careful while doing this!)
If you're not comfortable with that method, you can do it in a broiler, oven, or on a grill. (The result you want is blackened or charred spots on the pepper, which needs to be done on direct high heat.) Allow to cool. Remove skin, stem, and seeds. Roughly chop.
2) While you are roasting the pepper, take your sun-dried tomatoes, place in a small bowl, and cover with just enough hot water to steep, (or slightly re-hydrate.)
3) Preferably in a food processor, (or blender), take pepper, tomato (in water), and all other ingredients and simply puree! You can adjust seasoning after pureed, and adjust thickness by adding additional water or oil. (Keep it thick if using for dip or spread, and thin it out if using for a sauce with broth, cream, etc. )
** If making a spread, simply soften the cream cheese, and mix in puree! Spread on any Panini, flatbread, sandwich, etc.
*** If making dip, simply mix in with the Greek yogurt! Can dip vegetables, pita, breads, etc.