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
  1. Soak sun-dried tomatoes in hot water for 15 minutes. Drain well, reserving 3 tablespoons of the liquid to be used later.
  2. 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.
  3. 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.
  4. 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.
  5. Yield: about 2-1/3 cups
Great to make for summer picnics, travels well.