Roasted Red Pepper Spread or Dip

Ingredients

 * 6 oz. roasted red peppers, packed in water
 * 1 tsp minced garlic
 * 1/4 tsp lemon juice
 * 1/8 tsp black pepper
 * 8 oz. fat-free cream cheese

Directions
I recommend Viggo's Italian-Style, Fire-Roasted Red Peppers (12 oz. jar). Place half of the jar (about 1-2 large pieces) in a blender and add the garlic, lemon juice, and black pepper. Puree. Add the cream cheese and blend until smooth. This is great as a dip or a spread. Serving suggestions: serve with wheat pita wedges and monterey jack/colby marble cheese slices. Or spread onto a baked pizza-shaped crust and top with sun-dried tomatoes, chopped fresh spinach, black olive slices, and crumbled feta cheese for an outrageous appetizer.