Sourdough Parisian with Roasted Red Pepper & Sundried Tomato Dip

Yield: Serves 4-6
Reorder No.DescriptionAmount
612480Sienna Bakery Sourdough Loaf, cut into 12-14 pieces1 each
793469GFS Roasted Red Peppers1/4 cup
102011Sundried Tomatoes1/4 cup
163562GFS Cream Cheese, softened1/2 cup
100475Garlic Cloves, pressed2 cloves
513733Trade East Oregano Leaves, chopped1/2 cup
894410Greek Yogurt1/2 cup
311227GFS Lemon Juice2 Tbsp
761685Feta Cheese Crumbles3/4 cup

Preparation Instructions

Wash hands. Place the roasted red peppers and half of the sundried tomatoes in a food processor until finely chopped. Add the cream cheese, garlic, oregano, Greek yogurt, and lemon juice to the food processor. Blend until smooth. Add the Feta cheese last for a chunkier consistency. Blend for a few more seconds. Place the mix in a nice bowl and garnish with the remaining sundried tomatoes. Arrange the bread pieces on a serving tray around the bowl of dip.