Roasted Red Pepper Dip
2 large red bell peppers, roasted* peeled and seeded (see below instructions)
4 oz of sun dried tomatoes packed in oil, drained and patted dry
2 cloves garlic
2 tsp ground cumin
1 to 2 pickled jalapenos, coarsely chopped
1/4 cup chopped fresh cilantro
1 bunch of green onions, white part only, coarsely chopped
6 oz of cream cheese, softened
1/2 teaspoon salt
Roasting Red Peppers:
Place peppers in a roasting pan under the broiler. Watch closely as the skins blacken, taking care that the flesh does not bruise or burn (turn peppers as they blacken). When the pepper is blackened on all sides, remove from heat and immediately place in a sealed plastic bag. Allow to steam and cool in the bag until cool. Peel, seed and slice or chop the peppers when cool.
Making the dip:
Cool peppers after peeling and press between paper towels to remove excess liquid (or else the dip will be too runny). Process peppers, tomatoes, garlic, cumin, 1 jalapeno, cilantro, green onions, cream cheese and salt in a food processor until smooth. Correct seasonings, adding more jalapeno if necessary. Serve with either veggies or blue corn tortilla chips.
*May be prepared one day in advance.
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