ROASTED RED PEPPER DIP

2 1/4 cups boiling water
8 sun-dried tomatoes
1 clove garlic, peeled and split
1 tablespoon finely minced ginger
14 ounces bottled roasted red peppers, drained
1 tablespoon freshly squeezed lemon or lime juice
2 tablespoons chopped chives
4 ounces cream cheese
1/2 cup sour cream
1 teaspoon ground coriander
1/2 teaspoon Asian chile sauce or hot sauce
Chopped red bell pepper (as garnish)
Chopped chives (as garnish)

Place the sun-dried tomatoes in a small bowl and cover with boiling water. Let them sit for 20 minutes, then drain.

Mince the garlic in a food processor. Add the ginger, tomatoes, and red pepper and finely mince. Add all of the remaining ingredients and process until smooth. Garnish with the chopped red pepper and chives.

The dip will keep for up to 5 days in the refrigerator.

Source: Fast Appetizers by Hugh Carpenter and Teri Sandison