In a food processor puree the peppers, the tomatoes, the garlic paste, the lemon juice, and 2 Tbl. of the parsley until the mixture is smooth, add the cream cheese, the sour cream, and salt and pepper to taste, and puree the mixture, scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl, garnish it with the additional parsley, and serve it with the pita toasts or the crudites. Makes about 2 1/4 Cups.