Whether you are planning a family dinner or a Super Bowl party, use this dip as one of your starters; it is very easy to make, has a refreshing taste, and will please all your guests.
2 large red bell peppers, roasted, peeled and seeded
(You may substitute a 7.2 ounce jar of roasted red peppers)
4 ounces of sun-dried tomatoes packed in oil, drained and patted dry
2 cloves of garlic
2 teaspoon of ground cumin
1 to 2 pickled jalapenos, chopped
¼ cup chopped fresh cilantro
1 bunch of green onions, white part only, chopped
6 ounces of cream cheese, room temperature
½ teaspoon of salt
If you roast your own peppers, allow them to cool. Remove excess liquid by pressing them between paper towels.
Place the peppers, tomatoes, garlic, cumin, one jalapeno, cilantro, green onions, cream cheese and salt in your food processor and process until smooth.
Add more jalapeno, if desired. Do not re-process. Serve with corn tortilla chips, flatbread chips, or vegetables of your choice.
This dip can be prepared one day in advance.
This recipe is found in the Stop and Smell the Rosemary cookbook.