Sun-Dried Tomato and Roasted Red Pepper Dip

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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 tsps. 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.

Makes about 2 1/3 cups.