Ingredients

How to make it

  • Soak sun dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.
  • In a food processor, purée red peppers, sun-dried tomatoes, garlic, cumin, lemon juice and scallions. Purée until smooth and well blended.
  • Add neufchâtel cream cheese and purée again, adding enough of the tomato-soaking liquid to thin and reach desired consistency.
  • Scrape down the sides occassionaly.
  • Blend until smooth.
  • Add salt, pepper and Frank's® Hot Sauce to taste.
  • Blend and taste. Adjust seasonings adding more garlic, cuming and/or lemon juice if needed.
  • Transfer to a bowl. Cover and refrigerate for 24 hours.
  • Bring to room temperature before serving.

Reviews & Comments 2

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  • krumkake 16 years ago
    I love all the flavors in this one, jaie - yet another great dip to try! You are on a roll!!!
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  • zena824 16 years ago
    This sounds awesome.....I love a good spicey dip
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