Sunday, June 29, 2008

A Sunset Dip

Bedfellow #2:

This dip is great with tortilla chips, veggies, or whole-grain crackers. Either way it's healthy and delicious.

Santa Fe Sunset Dip

3 oz. (1 pkg or about 30) sun-dried tomatoes ( not packed in oil)
2 jars (7 oz. each) roasted red peppers, rinsed and drained
2 cloves garlic, minced
1 & 1/2 t. ground cumin
1 t. fresh lemon juice
1/4 c. chopped fresh cilantro
1/4 c. chopped green onion
4 oz. reduced fat Neufchatel cream cheese, softened
salt and pepper, to taste
Hot pepper sauce (opt)

1. Soak dried tomatoes in hot water for 5 minutes. Drain, reserving 3 T. 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 cream cheese. Process until smooth, adding reserved tomato-soaking liquid to thin the dip to desired consistency, scraping down sides of processor with rubber spatula as needed.

3. Add salt, pepper, and hot pepper sauce. Adjust seasonings, adding more garlic, cumin, or lemon juice if needed.


Eve said...

I raised herbs for the first time this year. I am amazed how easy it is. I have used so many fresh this year and dried quite a few. My DH bought me this little set of tins to store them. I grew too many of some and not enough of another but I think of it as a learning experience. But I just could not get lemon balm to grow for me, It is still almost the same size it was the day I planted it.
I think this is going to be a wonderful blog.

Bellini Valli said...

Thanks for visiting my blog Jane Marie. I am enjoying your new enterprise so far. Keep up the excellent and healthy recipes:D My own herb garden these days consists of a pot on the balcony of my condo..I miss my gardens but we make do with the addition of other herbs from friends or the farmers market. I have added you to my blogroll as well and will visit often:D