santa fe sunset dip
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.
prep time
15 Min
cook time
method
Food Processor
yield
10 serving(s)
Ingredients
- 3 ounces sun-dried tomatoes (not packed in oil)
- 2 jars (7-oz. each) roasted red peppers, drained
- 2 cloves garlic, chopped fine
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onion
- 4 ounces neufchatel cream cheese
- - salt and pepper, to taste
- - tabasco or hot pepper sauce, to taste
How To Make santa fe sunset dip
-
Step 1Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.
-
Step 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.
-
Step 3Transfer to a container with a cover. Cover and refrigerate for 24 hours before using. Bring dip to room temperature before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Dips
Diet:
Diabetic
Culture:
Southwestern
Method:
Food Processor
Ingredient:
Spice/Herb/Seasoning
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes