Skillet Sun-Dried Tomato Dip

eatingwell.com

Dawn Campbell-Benway

½ cup sun-dried tomatoes in oil, chopped, plus 2 teaspoons reserved oil, divided

1 large shallot, finely chopped (about ⅓ cup)

¼ cup dry white wine

1 (12 ounce) jar roasted red peppers, drained and chopped

¾ cup sour cream

⅔ cup reduced-fat cream cheese, softened

2 tablespoons grated Parmesan cheese

1 teaspoon grated garlic

1 teaspoon hot sauce

¼ cup finely chopped fresh flat-leaf parsley

Toasted sliced baguette, crackers and/or pita chips for serving

Directions at eatingwell.com

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