Santa Fe Sunset Dip

  • 3 ounces (1 package or about 30) sun-dried tomatoes (not packed in oil)
  • 2 jars (7 ounces each) roasted red peppers, rinsed and drained
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 4 ounces reducted-fat Neufchatel cream cheese, softened
  • Salt and Pepper, to taste
  • Hot pepper sauce to taste (optional)
  • 1. Soak dried tomatoes in hot water for 5 minutes. Drain, reserving 3 Tablespoons of soaking liquid.
  • 2. In a food processor or blender, process red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and green onion until smooth. Add crfeam cheese. Process until smooth, adding reserved tomato-soaking liquid to thin and dip to desired consistency, scraping down sides of processor with rubber spatula as needed.
  • 3. Add salt, pepper and hot pepper sauce, if using. Adjust seasonings, adding more garlic, cumin or lemon juice, if needed. Server with assorted cup-up vegetables, baked tortilla chips, whole grain crackers or toasted whole-grain bread rounds
  • Makes 2 1/3 cup (2 Tablespoons per servings)

List of Appetizers | Front Page of Cook Book

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