Santa Fe Sunset Dip
From jaie 16 years agoIngredients
- 3 oz. sun-dried tomatoes, NOT packed in oil shopping list
- 2-7 ounce jars roasted red pepers, drained shopping list
- 2 garlic cloves, finely chopped shopping list
- 1-1/2 teaspoons ground cumin, or to taste shopping list
- 1 teaspoon fresh lemon juice, or to taste shopping list
- 1/4 cup chopped scallions shopping list
- 4 ounce reduced fat neufchâtel cream cheese, softened shopping list
- Frank's® hot sauce, to taste shopping list
- salt and pepper to taste shopping list
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.
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