Mexican - Spanish, Party

Santa Fe Sunset Dip

  • 3 ounces Tomatoes, sun dried, not packed in oil
  • 2 jars 7-oz roasted red bell peppers, drained
  • 2 Garlic cloves, finely chopped
  • 1 1/2 teaspoons Cumin, ground (or to taste)
  • 1 teaspoon Lemon juice, fresh (or to taste)
  • 1/4 cup Cilantro, fresh, chopped
  • 1/4 cup Green onions, chopped
  • 4 ounces Reduced-fat cream cheese, softened
  • ~ Salt and freshly ground black pepper
  • ~ Tabasco sauce, to taste (optional)

    • Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.

    In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and green onion until smooth and weel-blended. Add cream cheese; puree mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency, scraping down the side of thebowl occasionally. Blend until smooth. Add salt, pepper and hot sauce to taste.Adjust seasoning, adding more garlic, cumin or lemon juice, if needed.

    Transferto a container with a cover. Cover and refrigerate for 24 hours before serving.Bring dip to room temperature before serving.

    When ready to serve, transfer dipto an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables and, if desired, baked tortilla chips.

    Makes 2 1/2 cup.

    From the American Institute for Cancer Research

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!