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Ingredientes

Cost per serving $0.71 view details
  • 2 jar (7-ounce. each) roasted red peppers, liquid removed
  • 3 ounce (1 package, or possibly about 30) sun-dry
  •     tomatoes (not packed in oil)
  • 2 clv garlic, minced fine
  • 1 1/2 tsp grnd cumin, or possibly to taste
  • 1 tsp fresh lemon juice, or possibly to taste
  • 1/4 c. minced fresh cilantro
  • 1/4 c. minced scallion
  • 4 ounce reduced-fat Neufchatel cream cheese, softened
  •     Salt and freshly grnd black pepper, to taste

Direcciones

  1. Tabasco or possibly warm chili pepper sauce, if you like, to taste
  2. Soak dry tomatoes in warm water for 5 min. Drain well, reserving 3 Tbsp. of the soaking liquid.
  3. In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion till smooth and well-blended.
  4. Add in cream cheese and puree mix, adding sufficient of the reserved tomato-soaking liquid to thin the dip to the desired consistency
  5. (scraping down the side of the bowl occasionally). Blend till smooth.
  6. Add in salt, pepper and warm sauce to taste. Adjust seasoning, adding more garlic, cumin, or possibly lemon juice if needed.
  7. Transfer to a container with a cover. Cover and chill for 24 hrs before using. Bring dip to room temperature before serving.
  8. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables and, if you like, baked tortilla chips and serve.
  9. Makes 2 1/3 c..

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Nutrition Facts

Amount Per Serving %DV
Serving Size 87g
Recipe makes 2 servings
Calories 27  
Calories from Fat 4 15%
Total Fat 0.53g 1%
Saturated Fat 0.05g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 243mg 7%
Total Carbs 5.36g 1%
Dietary Fiber 1.4g 5%
Sugars 2.19g 1%
Protein 1.3g 2%
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