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Roasted Red Pepper Dip and Sandwich Spread Recipe

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This recipe for Roasted Red Pepper Dip and Sandwich Spread is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two 7-oz. jars roasted red peppers, drained.
3 oz. sun-dried tomatoes (not packed in oil), about 30, soaked in hot water for 5 minutes and drained well, reserving 3 tbsp of the soaking liquid
2 garlic cloves, chopped fine
1 1/2 tsp ground cumin
1-2 bottled picked jalapeno chilies, seeded and minced (wear rubber gloves)
1 tsp fresh lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped scallion
4 oz. cream cheese cut into bits and softened
tortilla chips as an accompaniment
Directions:
Directions:
In a food processor, puree the red peppers, tomatoes, garlic, cumin, jalapenos, lemon juice, coriander and scallion until the mixture is smooth, add the cream cheese and salt to taste and puree the mixtures, 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. Transfer the dip to a serving bowl and serve with the tortilla chips. Makes about 2 1/3 cups. This can be prepared in 45 minutes or less.
Personal Notes:
Personal Notes:
This is one of my most requested recipes!

 

 

 

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