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red peppers tomatoes garlic ground cumin jalapeno chiles lemon juice fresh coriander scallion cream cheese tortilla chips
Viewed: 38 - Published at: 8 years agoIngredients
- two 7-ounce jars roasted red peppers, drained
- 3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid
- 2 garlic cloves, chopped fine
- 1 1/2 teaspoons ground cumin
- 1 to 2 bottled pickled jalapeno chiles, seeded and minced (wear rubber gloves)
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped fresh coriander
- 1/4 cup chopped scallion
- 4 ounces cream cheese, cut into bits and softened
- tortilla chips as an accompaniment
Method
- In a food processor puree the red peppers, the tomatoes, the garlic, the cumin, the jalapenos, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and puree the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth.
- Transfer the dip to a serving bowl and serve it with the tortilla chips.
