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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 |
| Gourmet |
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©2006- 2008 RecipeGirl.com.
All Rights Reserved.
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