Skillet Sun-Dried Tomato Dip

Skillet Appetizer

Ingredients

• 1⁄2 cup sun-dried tomatoes in oil, chopped,

• 2 teaspoons reserved oil, divided

• 1 large shallot, finely chopped (about 1/3 cup)

• 1⁄4 cup dry white wine

• 1 (12 ounce) jar roasted red peppers, drained and chopped

• 3⁄4 cup sour cream

• 2⁄3 cup reduced-fat cream cheese, softened

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon grated garlic

• 1 teaspoon hot sauce

• 1⁄4 cup finely chopped flat leaf parsley parsley

• Toasted sliced baguette, crackers and/or pita chips for serving

Instructions

1. Heat reserved tomato oil in a small skillet over medium heat.

2. Add shallot; cook, stirring often, until softened, about 3 minutes.

3. Add sun-dried tomatoes; cook, stirring constantly, until starting to soften, about 1 minute.

4. Add wine; cook, stirring often, until nearly evaporated, 2 to 3 minutes.

5. Add roasted peppers, sour cream, cream cheese, Parmesan, garlic, hot sauce and 3 tablespoons parsley.

6. Reduce heat to low; cook, stirring constantly, until cheeses are melted and smooth and the dip is heated through, 3 to 4 minutes.

7. Sprinkle with the remaining 1 tablespoon parsley and serve with toasted baguette, crackers and/or pita chips, if desired