Sun Dried Tomato and Roasted Red Pepper Dip
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
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
Pairs Well With
Great to make for summer picnics, travels well.