Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip
2 7 oz jars roasted red peppers, drained
3 oz sun-dried tomatoes, packed in oil
2 garlic cloves, chopped fine
1-1/2 tsp ground cumin
1-2 bottled pickled jalapeno chilies, seeded and minced (use gloves)
1 tsp fresh lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped scallion
4 oz 1/3 fat cream cheese (Neufchatel cheese), cut into bits and softened
Tortilla chips as an accompaniment
In a food processor puree the red peppers, the tomatoes, the garlic, the cumin, the jalapenos, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and puree the mixture, adding a little more olive oil 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 it with the tortilla chips.
Yield: about 2-1/3 cups.