6 oz. light cream cheese
6 oz. light sour cream
1 - 2 cloves garlic, crushed
1/2 medium red bell pepper, finely chopped (for stronger flavor, roast the pepper first)
1/4 small red onion, finely chopped
4 sun dried tomatoes, chopped
2 tsp. basil
1 tsp oregano
In a medium-sized bowl, mix well all ingredients. Refrigerate for 1 hour before serving.
Garnish with small bay leaves if desired.
Serve with Italian bread (toasted), veggies, or crackers.
Yields = 12-14 servings (1 1/2 T. each)
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