Roasted Red Pepper-Basil Dip

This is great as a vegetable dip or sandwich spread.

INGREDIENTS

3 garlic cloves
1 cup loosely packed fresh basil leaves
1 (12-oz) jar roasted red peppers, drained
1 (8-oz) package cream cheese
2 Tbsp sour cream
1 Tbsp fresh lemon juice
½ tsp salt
½ tsp pepper

Preparation Makes 2½ cups
With processor running, drop garlic through food chute; process until minced. Add basil; process 5 seconds until chopped. Add remaining ingredients; process until smooth. Serve at room temperature.