"The belly rules the mind."--Spanish Proverb

Roasted Red Pepper Dip Recipe

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This recipe for Roasted Red Pepper Dip, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Athina Sgambati
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 sun dried tomatoes
1 clove garlic, finely minced
2 tbsp. finely minced ginger
14 oz. bottled roasted red peppers, drained
1 tbsp. freshly squeezed lemon or lime juice
2 tbsp. chopped chives
4 oz. cream cheese
1/2 cup sour cream
1 tsp. ground coriander
1/2 tsp. Asian chile sauce or hot sauce
Chopped red bell pepper, as garnish
Chopped chives, as garnish

Directions:
Directions:
Place the sundried tomatoes in a small bowl and cover with boiling water. Let sit for 20 minutes, then drain. Mince the garlic in a food processor. Add the ginger, tomatoes, and red pepper and finely mince. Add all of the remaining ingredients and process until smooth. Garnish with the chopped red pepper and chives.

Makes: 2 1/4 cups

Number Of Servings:
Number Of Servings:
Makes 2 1/4 cups
Personal Notes:
Personal Notes:
The dip will keep for up to 5 days in the refrigerator.

 

 

 

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