Skillet Sun Dried Tomato Dip

This skillet sun-dried tomato dip is creamy, but also gets a hit of sweetness, from roasted bell peppers, to complement the sun-dried tomatoes. It’s cooked, and served, all in the same skillet, cutting down on dishes. Serve it with crackers, toasted bread, or fresh-cut veggies.

Ingredients:
½ cup sun-dried tomatoes in oil, chopped, plus 2 teaspoons reserved oil, divided
1 large shallot, finely chopped (about 1/3 cup)
¼ cup dry white wine
1 (12 ounce) jar roasted red peppers, drained and chopped
¾ cup sour cream
⅔ cup 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:
Heat reserved tomato oil in a small skillet over medium heat. Add shallot; cook, stirring often, until softened, about 3 minutes. Add sun-dried tomatoes; cook, stirring constantly, until starting to soften, about 1 minute. Add wine; cook, stirring often, until nearly evaporated, 2 to 3 minutes. Add roasted peppers, sour cream, cream cheese, Parmesan, garlic, hot sauce and 3 tablespoons parsley. Reduce heat to low; cook, stirring constantly, until cheeses are melted and smooth and the dip is heated through, 3 to 4 minutes. Sprinkle with the remaining 1 tablespoon parsley and serve with toasted baguette, crackers and/or pita chips, if desired.

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