Chick Pea And Red Pepper Dip

	This is a great dip for family or company. It can be easily doubled or tripled. Prep: 20 Serves: 4 - 6

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Ingredients:

1 can (540 mL or 19 fl. oz.) chick peas, rinsed, drained and skinned
*I realize that removing the skin from chick peas is a little time consuming but it's well worth it. The results are much smother.
1 jar (370 mL) flame roasted peppers, sliced or whole
3/4 - 1 cup sour cream, NOT lite
2 garlic cloves
1/2 tsp. salt - or Lowrey's or McCormick's seasoned salt
1/4 tsp. pepper
a dash of Tobasco hot sauce
Serve with an assortment of veggies or toasted pita tips.
I like to garnish with either freshly chopped parsley, cilantro, chives or Spring onions(thinly sliced)
Note: If you want to turn this dip into a hot cooked dip you can add 3/4 cup Parmesan cheese to the ingredients. Bake in a lightly greased medium to large sized ramekin dish in a 350 degree F oven for 30 minutes. Mmmmm so good.

Directions:

Process all ingredients in a food processor or blender until smooth.
Chill in refrigerator for approximately 3 hours before serving.
Makes approximately 2 cups