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Santa Fe Sunset Dip




Source of Recipe


Internet


List of Ingredients




3 ounces Tomatoes, sun dried, not packed in oil
2 jars 7-oz roasted red bell peppers, drained
2 Garlic cloves, finely chopped
1 1/2 teaspoons Cumin, ground (or to taste)
1 teaspoon Lemon juice, fresh (or to taste)
1/4 cup Cilantro, fresh, chopped
1/4 cup Green onions, chopped
4 ounces Reduced-fat cream cheese, softened
Salt and freshly ground black pepper
Tabasco sauce, to taste (optional)

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 green onion until smooth and weel-blended. Add cream cheese; puree mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency, scraping down the side of thebowl occasionally. Blend until smooth. Add salt, pepper and hot sauce to taste.Adjust seasoning, adding more garlic, cumin or lemon juice, if needed.

Transferto a container with a cover. Cover and refrigerate for 24 hours before serving.Bring dip to room temperature before serving.

When ready to serve, transfer dipto an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables and, if desired, baked tortilla chips.

Makes 2 1/2 cup.