Makes 2 Cups

8 Sundried Tomatoes
1 Large Clove Garlic, grated
1 Tbs. Fresh Ginger, grated
One 14-16 oz. Jar Roasted Peppers, drained
1 Tbs. Lemon Juice
3 Tbs. Chives, chopped
4 oz. Low Fat Cream Cheese
½ Cup Low Fat Sour Cream
¼ tsp. Asian Chile Paste
3 Tbs. Red Bell Pepper, finely chopped for garnish

METHOD:
Soak sundried tomatoes in boiling water for 20 minutes to soften.  Drain tomatoes,  place in the bowl of a food processor, along with garlic, ginger and roasted red peppers and pulse to mince.  Add the remaining ingredients and process until smooth.  Garnish with chopped red bell peppers and serve.  Chilling the dip will thicken it, and it may be stored in the refrigerator, covered and ungarnished for up to 5 days.