1 12-oz. jar roasted red peppers
1/2 cup chopped fresh parsley
1 teaspoon minced garlic or roasted garlic
1/2 cup finely shredded Parmesan cheese
1 8-oz. package cream cheese, cubed
Drain peppers, pat them dry with paper towels, and set aside. In a blender or food processor combine parsley and garlic. Cover and pulse until thoroughly combined. Add in peppers and Parmesan cheese and blend until smooth. Gradually add cubes of cream cheese and blend until combined. Serve with crackers.