By Nic Williams


1 12-ounce jar roasted red peppers, drained with liquid reserved

1/2 cup sun-dried tomatoes, drained

1/3 cup sour cream

1/3 cup mayonnaise

1 cup cream cheese, room temperature

1/2 cup mascarpone cheese (or additional 1/2 cup cream cheese if unavailable)

2 teaspoons salt, plus extra to taste

2 teaspoons dried basil



1. Process peppers and tomatoes in a food processor fitted with a steel blade for 5 seconds.

2. Add sour cream, mayonnaise, cream cheese and mascarpone cheese. Pulse until well-incorporated as a thick purée, about 7 seconds.

3. Thin it out, if desired, by adding reserved liquid one tablespoon at a time and pulsing.

4. Add salt and basil and process until both are distributed throughout dip, about 2-4 seconds.

5. Taste for seasoning and adjust as desired. Cover with plastic wrap and refrigerate until ready to serve with your favorite chips.