Herbed Cheese Dip with Crudités

Ingredients

• 2 teaspoons capers chopped
• 0.3 cup basil fresh finely chopped
• 2  garlic clove finely chopped
• 0.3 cup kalamata olives pitted chopped
• 2 teaspoons juice of lemon 
• 16 ounces cream cheese light at room temperature
• 2 tablespoons roasted peppers red jarred drained chopped
• 8 servings salt and pepper 
• 0.3 cup sun-dried olives dry packed in oil, drained and patted chopped
• 8 servings bell pepper assorted (such as cucumbers, carrots, celery and bell peppers)

Equipment

• food processor
• kitchen scissors

Directions

1. In food processor, blend cream cheese, tomatoes, olives, capers, garlic, red pepper and lemon juice until almost smooth. Season with salt and pepper. Stir in basil.
2. Scrape mixture into a piping bag fitted with a plain or star tip; seal bag. Alternatively, use a large ziplock bag; seal it and snip off one corner with scissors. Pipe dip onto crudits and serve.