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