1 - 7-ounce jar roasted red peppers, drained
2 garlic cloves
½ teaspoon cumin
1 teaspoon Worcestershire sauce
Freshly squeezed lime juice to taste
1 cup sour cream
4 ounces cream cheese, softened

In the bowl of a food processor, puree roasted red peppers with garlic, cumin, Worcestershire sauce and lime juice. Add the sour cream and softened cream cheese and process until smooth. Season to taste and serve immediately.



Yileld: 2 cups