Creamy Roasted Red Pepper Dip

Ingredients:
2 large red bell peppers, roasted, peeled, and seeded
4 ounces sun-dried tomatoes, packed in oil, drained and patted dry
2 cloves garlic, peeled
2 teaspoons ground cumin
2 pickled jalapenos, coarsely chopped
1/4 cup fresh cilantro
1 bunch green onions, chopped (about 1 – 1 1/2 cups)
8 ounces cream cheese, softened
1/2 teaspoon salt

Directions:

To roast peppers, preheat oven to 450 degrees Fahrenheit.

Remove stem from peppers and slice in half. Remove any seeds. Place peppers, cut side down on a rimmed baking sheet lined with parchment paper or aluminum foil.

Roast the peppers for about 25 minutes or until the skins look completely wrinkled and the peppers are slightly charred, rotating the baking sheet if necessary to cook them evenly.

Cool the peppers, then press between paper towels to remove excess liquid.

You may roast the peppers up to a day before you prepare this dip and store in the refrigerator until ready to use.

To make the dip, process peppers, sun-dried tomatoes, garlic cloves, cumin, jalapenos, cilantro, green onions, cream cheese, and salt in a food processor until smooth. Taste test and add more jalapeno if desired.

This dip is also wonderful if made up to one day ahead.

Serve with tortilla chips. I like to use blue corn tortilla chips for a fun contrast to this dip, but you can use any type tortilla chip or even fresh vegetables like carrot sticks, celery or sugar snap peas, etc.

Nutrition Facts – 8-10 servings

Amount Per Serving
Calories 155
Total Fat 10g
Saturated Fat 6g
Cholesterol 31mg
Sodium 243mg
Carbohydrate 13g
Dietary Fiber 3g
Sugars 8g
Protein 5g

source:77recipes