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APPETIZER
DIPS AND SPREADS:
Sun Dried Tomato, Coriander, and
Roasted Red Pepper Dip
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Sun-
Dried Tomato, Coriander, and
Roasted Red Pepper Dip |
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A favorite...
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Two
7-ounce |
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jars
roasted red peppers, drained |
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3
ounces |
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sun-dried tomatoes (not packed in oil,
about 30), soaked in hot water for 5
minutes and drained well, reserving 3 T.
of the soaking liquid |
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2
cloves |
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garlic, chopped finely |
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1½
tsp |
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ground cumin |
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1 to
2 bottled |
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pickled jalapeño chiles, seeded and
minced (wear rubber gloves!) |
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1
tsp |
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fresh lemon juice |
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¼
cup |
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chopped fresh coriander |
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¼
cup |
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chopped scallions |
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4
ounces |
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cream cheese, cut into bits and softened |
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salt
to taste |
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tortilla chips, for dipping |
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1 |
In a food
processor (or blender), purée the red peppers,
tomatoes, garlic, cumin, jalapeños, lemon juice,
coriander and scallions until mixture is smooth.
Mix in cream cheese and salt to taste, and purée
the mixture, adding enough of the reserved
tomato-soaking liquid to thin the dip to the
desired consistency and scraping down the side
of the bowl occasionally, until it is smooth. |
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2 |
Transfer the
dip to a serving bowl and serve it with tortilla
chips. |
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Yield: About 2
1/3 cups |
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Cooking Tips |
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*It's ok to sub
canned chipotle chiles in adobo for the pickled
jalapenos. |
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Recipe Source |
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Gourmet |
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