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| Santa Fe Sunset Dip |
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| Makes 10 servings (about 1/4-cup each).
Ingredients: 3 oz. (1 package, or about 30) sun-dried tomatoes (not packed in oil) 2 jars (7-oz. each) roasted red peppers, drained 2 garlic cloves, chopped fine 1 1/2 tsp. ground cumin, or to taste 1 tsp. fresh lemon juice, or to taste 1/4 cup chopped fresh cilantro 1/4 cup chopped scallion 4 oz. reduced-fat Neufchtel cream cheese, softened Salt and freshly ground black pepper Tabasco or hot chili pepper sauce, to taste (if desired) Directions: 1.Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid. 2. In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended. Add cream cheese and puree, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency. 3. Blend until smooth. 4. Blend in salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin, or lemon juice if needed. 5. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using. 6. Bring dip to room temperature before serving. 7. Serve in a small, attractive bowl placed in center of a large serving platter, surrounded with the wings and assorted cut-up vegetables and, if desired, baked tortilla chips. Nutritional information: Per serving: calories, 67; total fat, 3 g; saturated fat, 2 g; carbohydrate, 10 g; protein, 2 g; dietary fiber, 1 g; sodium, 303 mg. |
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