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Sun-Dried Tomato, Coriander & Roasted Red Pepper Dip


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  • 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 jalapeño 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


Servings 2


Step 1

In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée 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.

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