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Source: Stop and Smell the Rosemary

Roasted Red Pepper Dip
A spicy, exciting dip.
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Serves: varies
Prep Time: 10 minutes
Cook Time: 0 minutes
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2 large red bell peppers, roasted, peeled, and seeded
4 ounces sun-dried tomatoes, packed in oil, drained and patted dry
2 cloves garlic
2 teaspoons ground cumin
1 to 2 pickled jalapenos, coarsely chopped
1/4 cup chopped fresh cilantro
1 bunch green onions, white part only, coarsely chopped
6 ounces cream cheese, softened
1/2 teaspoon salt




Cool peppers, then press between paper towels to remove excess liquid. Otherwise, the dip will be too runny.
Process peppers tomatoes, garlic cumin 1 jalapeno, cilantro, green onions, cream cheese, and slat in a food processor until smooth. Correct seasonings, adding more jalapeno if desired. Serve with blue corn tortillas chips.



Notes:
May substitute a 7.2-ounce jar (1/2 cup) of roasted red peppers for the large red bell peppers.

Tips:
Roasted Red Pepper Dip may be prepared 1 day in advance.


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