Chicken and Pepper Spread

I love the combination of chicken with red bell peppers, though orange and yellow work fine, too. I am gearing up for a party next month - inviting everyone over for appetizers, drinks (non-alcoholic, of course), and dessert. I adore finger food, and have been looking for some budget friendly alternatives to high-priced dips and spreads found in the grocery store. That, and I'm allergic to paying $5-$7 a jar for salsa.
With some simple (read, inexpensive) items to dip, tis party is sure to be a smash hit!

1 lb. cooked chicken, rough chopped
1 large or 2 small-medium red bell peppers, roasted
1 small clove garlic
1/4 medium onion
4 oz. cream cheese, fat free or light
4 oz. sour cream, light (fat-free tastes funny)
pinch of salt

In food processor, add chicken, peppers, garlic, and onion. Pulse until mixture is finely ground. Add salt to taste.

Fold sour cream and cream cheese together, add chicken mixture, folding ingredients together to combine.

Refrigerate immediately and chill for at least 1 hour before serving.

Serve with unbuttered toast triangles, wheat crackers, pretzels, corn chips, or tortilla chips.
This also works as a nice spread for a hard roll or on toast.

Yields = 8-12 servings.