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Roasted Red Pepper Dip
From Stop and Smell the Rosemary
2 large red bell peppers, roasted, peeled and seeded*
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
May be prepared in advance. Process 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. Serve with blue corn tortilla chips and/or assorted crudité. Makes 1½ cups.
* To roast the red peppers, place peppers on the rack of a broiler pan 4 to 6 inches under the broiling element. Keep the oven door ajar. Turn to blacken evenly on all sides. Cool peppers completely and press between paper towels to remove excess liquid. Alternatively, may substitute a 7.2-ounce jar (½ cup) of roasted red peppers.
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