ROASTED RED PEPPER DIP  ~ submitted by Bridget Linnebur

Preparation time: 20 min
Yield: 1 1/2 cups

1 (8-ounce) package cream cheese, softened
1 (7-ounce) jar roasted red peppers, drained
3 tablespoons crumbled feta cheese
1/2 teaspoon dried rosemary leaves
1/4 tespoon hot pepper sauce
Assorted fresh vegetables

Combine all dip ingredients except assorted fresh vegetables in food processor bowl fitted with metal blade. Cover; process until smooth.

Serve with fresh vegetables. Garnish with additional roasted red pepper, crumbled feta cheese and fresh rosemary, if desired.

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