Sun-dried tomato, cilantro, and roasted red pepper dip (gour

1 Servings

Ingredients

Quantity Ingredient
2 7-oz jars roasted red peppers; drained
3 ounces Sun-dried tomatoes; not packed in oil, soaked in hot water for 5 minutes and drained well, reserving 3 TB soaking water
2 Garlic cloves; chopped fine
1 teaspoon Cumin
1 Bottled pickled jalapenos; minced, (remove seeds if you don't like the heat), up to 2
1 teaspoon Lemon juice
¼ cup Chopped cilantro
¼ cup Chopped scallions
4 ounces Lowfat cream cheese

Directions

Puree everything except the cream cheese in a food processor. Add cream cheese and blend, adding enough tomato soaking liquid to thin to desired consistency. Add salt to taste. Serve with baked tortilla chips, pita bread, or raw vegetables.

Posted to EAT-LF Digest by pamra@... (Alexandra Soltow) on May 11, 1998

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