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Ingredientes
- 2 jar (7-ounce. each) roasted red peppers, liquid removed
- 3 ounce (1 package, or possibly about 30) sun-dry
- Â Â tomatoes (not packed in oil)
- 2 clv garlic, minced fine
- 1Â 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
- Â Â Salt and freshly grnd black pepper, to taste
Direcciones
- Tabasco or possibly warm chili pepper sauce, if you like, to taste
- Soak dry tomatoes in warm water for 5 min. Drain well, reserving 3 Tbsp. of the soaking liquid.
- In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion till smooth and well-blended.
- Add in cream cheese and puree mix, adding sufficient of the reserved tomato-soaking liquid to thin the dip to the desired consistency
- (scraping down the side of the bowl occasionally). Blend till smooth.
- Add in salt, pepper and warm sauce to taste. Adjust seasoning, adding more garlic, cumin, or possibly lemon juice if needed.
- Transfer to a container with a cover. Cover and chill for 24 hrs before using. Bring dip to room temperature before serving.
- 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.
- 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% |
