Sunday, June 29, 2008
A Sunset Dip
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.