Cream Cheese Roasted Red Pepper Dip

1 cup jarred roasted red peppers
6 oz cream cheese
1 tbl sunflower seeds
1 tbl olive oil
salt and pepper

Add everything to a food processor or blender. Whiz. Serve with bread or crackers or veggies or whatever.

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I saw Jacques Pepin do this on his PBS show last week. When he did it I immediately wanted to make it to put it on roast beef sandwiches. So I did. It's a good dip, but I think it needs a little something. I think some onion, maybe chives or scallion since they are mellow, some fresh basil would be good too. I put some onion on my sandwich... but I'm getting ahead of myself. Ok, dip.

You take the cream cheese. Man do I love cream cheese. All cheesy and creamy and delicious. I mean, c'mon. Then take some roasted red pepper. Now you could use freshly roasted if you wanted, but the jarred kind is just fine and it has some garlic in it, which adds more flavor. Next is sunflower seeds. Jacques used pumpkin seeds, but sunflower seeds are much more readily available around here. Now add some oil. I did, but you'll have to take my word on it since I didn't remember to take a picture. Next is salt and pepper.Then it's time to whiz. Whiz till it's smooth and dippy. And there you go, roasted red pepper dip. Now you could dip with it, or you could spread it on a toasted roll with some onion and roast beef and eat a mad good sandwich. This is a good dip, but I do think it needs a little something more. I liked it with the red onion, that was good. And like I said, basil would be good. Sun dried tomato, some Parmesan, bacon, all these things would also be nice. So while I will be making it again, I won't be making it exactly like this.