Santa Fe Sunset Dip

Santa Fe Sunset Dip Recipe

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Serve in a small, attractive bowl placed in center of a large serving platter, surrounded with assorted cut-up vegetables and, if desired, baked tortilla chips.

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15 Min
Food Processor


3 oz
sun-dried tomatoes (not packed in oil)
2 jar(s)
(7-oz. each) roasted red peppers, drained
2 clove
garlic, chopped fine
1 1/2 tsp
ground cumin
1 tsp
fresh lemon juice
1/4 c
chopped fresh cilantro
1/4 c
chopped green onion
4 oz
neufchatel cream cheese
salt and pepper, to taste
tabasco or hot pepper sauce, to taste


1Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.
2In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended. Add cream cheese and puree, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency (scraping down the side of the bowl occasionally). Blend until smooth. Blend in salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin, or lemon juice if needed.
3Transfer to a container with a cover. Cover and refrigerate for 24 hours before using. Bring dip to room temperature before serving.

About Santa Fe Sunset Dip

Course/Dish: Dips
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Southwestern
Dietary Needs: Diabetic