Crudités Platter with Roasted Red Pepper Dip
For the Crudite Platter:
Assorted vegetables, such as celery, carrots, jicama, radishes, red and yellow bell peppers, cucumbers, haricot vert, and sugar snap peas
For the Roasted Red Pepper Dip:
4-ounce jar roasted red peppers, drained
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 fresh cilantro
1 bunch green onions, white part only, coarsely chopped
6 ounces cream cheese, softened
½ teaspoon salt
For the Crudite Platter:
Slice the veggies into sticks and rounds – whatever shapes you like. Arrange on a platter and serve with a bowl of Roasted Red Pepper Dip (recipe below) or another dip of your choice.
For the Roasted Red Pepper Dip:
Press the peppers between paper towels to remove the 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.