(Sun-dried tomatoes give a burst of flavor to this dip, complemented by the sweetness of roasted red peppers, cream cheese, cilantro, and just a touch of heat from jalapeno chiles.
Prep Time: 20 minutes
Ingredients:
- 3 ounces sun-dried tomatoes (not packed in oil, about 30)
- 2 jars (7 ounces each) roasted red peppers, drained
- 2 garlic cloves, chopped fine
- 1-1/2 tsp ground cumin
- 1 to 2 bottled pickled jalapeno chilies, seeded and minced
- 1 tsp fresh lemon juice
- 1/4 cup chopped fresh cilantro (coriander) leaves
- 1/4 cup chopped scallion (green onions)
- 4 ounces cream cheese, softened (half of a large block)
- Salt to taste
- Tortilla chips, carrot and/or celery sticks for dipping
Preparation:
Soak sun-dried tomatoes in hot water for 15 minutes. Drain well, reserving 3 tablespoons of the liquid to be used later.
Place soaked sun-dried tomatoes, roasted red peppers, garlic, cumin, jalapeno chiles, lemon juice, cilantro, and scallions in the bowl of a food processor. Process until smooth.
Add cream cheese, salt to taste, and enough of the sun-dried tomato soaking liquid to thin to a dipping consistency. Pulse until combined and smooth, scraping down sides of processor bowl as needed.
Pour into a serving bowl and serve with tortilla chips, carrot sticks, and/or celery sticks. Dip may be made a day in advance and refrigerated. Bring to room temperature and stir before serving.
Yield: about 2-1/3 cups
Place soaked sun-dried tomatoes, roasted red peppers, garlic, cumin, jalapeno chiles, lemon juice, cilantro, and scallions in the bowl of a food processor. Process until smooth.
Add cream cheese, salt to taste, and enough of the sun-dried tomato soaking liquid to thin to a dipping consistency. Pulse until combined and smooth, scraping down sides of processor bowl as needed.
Pour into a serving bowl and serve with tortilla chips, carrot sticks, and/or celery sticks. Dip may be made a day in advance and refrigerated. Bring to room temperature and stir before serving.
Yield: about 2-1/3 cups
