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Dip: Santa Fe Sunset Dip

Source of Recipe

Associated Press


List of Ingredients

Two 7-ounce jars roasted red peppers, drained
3 ounces (1 package, or about 30) sun-dried tomatoes (not packed in oil)
2 garlic cloves, chopped fine
1½ teaspoons ground cumin, or to taste
1 teaspoon fresh lemon juice, or to taste
¼ cup chopped fresh cilantro
¼ cup chopped scallion
4 ounces reduced-fat Neufchatel cream cheese, softened
Salt and freshly ground black pepper, to taste
Tabasco or hot chili pepper sauce, if desired, to taste




Recipe

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; puree mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency, and scraping down the side of the bowl occasionally. Blend until smooth. Add 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. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cutup vegetables and, if desired, baked tortilla chips, and serve.

Makes 2 1/3 cups.

Nutrition information per 2 tablespoons: 42 cal., 2 g total fat (1 g saturated fat), 5 g carbo., 2 g pro., less than 1 g dietary fiber, 117 mg sodium.