Santa Fe Sunset Dip

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By Mikekey *
@Mikekey

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

15 Min

Method:

Food Processor

Ingredients

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

Step-By-Step

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.

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