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Roasted Red Pepper Dip
Need an appetizer for the Fourth of July? Make some Roasted Red Pepper Dip and serve it with blue and white corn tortilla chips for a little red, white and blue.
This Roasted Red Pepper Dip from Stop and Smell the Rosemary has a cream cheese base and lots of flavor. Serve with blue corn tortilla chips, crackers or veggies.
2 large red bell peppers, roasted, peeled and seeded (or substitute a 4-ounce jar of roasted red peppers)
4 ounces sun-dried tomatoes packed in oil, drained and patted dry
2 cloves garlic
2 teaspoons ground cumin
1 to 2 pickled jalapeños, coarsely chopped
¼ cup chopped cilantro
1 bunch green onions, white part only, coarsely chopped
6 ounces cream cheese, softened
½ teaspoon salt
Preheat the broiler and place the rack at the top of the oven. To roast the peppers, slice them in half from the stem down. Place them, cut side down, on a baking sheet lined with foil. Broil for 10 minutes or so, until almost all of the skins are blackened. Remove the peppers from the oven, and wrap them loosely in the foil that lined the baking sheet – just bring the edges of the foil up and crimp them to seal, forming a packet in which the peppers can steam. After 15 minutes, peel the skins off the peppers.
Cool the peppers, then press them between paper towels to remove excess liquid. Otherwise, the dip will be too runny.
Process the peppers, tomatoes, garlic, cumin, 1 jalapeño, cilantro, green onions, cream cheese and salt in a food processor until smooth. Correct seasonings, adding more jalapeño if desired.
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