Santa Fe Sunset Dip

By Hklbrries

Ingredients

• 2 (7 ounce) jars roasted red peppers, drained
• 1 (3 ounce) package sun-dried tomatoes (about 30, not packed in oil)
• 2 garlic cloves, chopped fine
• 1 1/2 tsp ground cumin, or to taste
• 1 tsp fresh lemon juice, or to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallion
• 4 ounces reduced-fat Neufchatel cheese, softened
• Salt, to taste
• Freshly ground black pepper, to taste
• Tabasco or hot chili pepper sauce, to taste

Preparation

Step 1

Soak sun-dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tbsp of the soaking liquid. In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended. Add cream cheese; puree 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. Blend until smooth. Add salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin or lemon juice if needed. Transfer to a container with a cover. Cover and refrigerate for up to 24 hours before using.

Bring dip to room temperature before serving. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut vegetables and, if desired, baked tortilla chips, and serve.