Santa Fe Sunset Dip
By
Mikekey *
@Mikekey
5
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 votes0
Serves:
10
Prep:
15 Min
Method:
Food Processor
Ingredients
-
3 ozsun-dried tomatoes (not packed in oil)
-
2 jar(s)(7-oz. each) roasted red peppers, drained
-
2 clovegarlic, chopped fine
-
1 1/2 tspground cumin
-
1 tspfresh lemon juice
-
1/4 cchopped fresh cilantro
-
1/4 cchopped green onion
-
4 ozneufchatel cream cheese
-
·salt and pepper, to taste
-
·tabasco or hot pepper sauce, to taste
How to Make Santa Fe Sunset Dip
- Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.
- In 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.
- Transfer 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
