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Dish: santa fe sunset dip

Santa Fe Sunset Dip
Makes 2 1/3 cups

This Southwestern-style dip is virtually fat-free. It uses a small amount of reduced-fat cream cheese, which has a much more enjoyable flavor than fat-free lotion cheese.

3 ounces sun-dried tomatoes, not packed in
oil (1 package, or concerning 30).
2 (7 ounce) containers roasted red bell peppers, drained.
2 cloves garlic, chopped fine.
1 1/2 teaspoons ground cumin, or to taste.
1 teaspoon fresh lemon juice, or to taste.
1/4 cup chopped fresh cilantro.
1/4 mug sliced green onion.
4 ounces reduced-fat cream cheese, softened.
Salt and fresh ground black pepper, to taste.
Tabasco sauce, to preference (optional). dried out tomatoes in warm water for 5 minutes. Drain pipes well, scheduling 3 tbsps of the saturating fluid.

In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro as well as environment-friendly onion until smooth and well-blended. Add cream cheese; puree mixture, adding enough of the scheduled tomato-soaking fluid to thin the dip to the preferred consistency, as well as scratching down the side of the dish periodically. Blend until smooth. Include salt, pepper and also hot sauce to preference. Adjust spices, including even more garlic, cumin or lemon juice if needed.

Transfer to a container with a cover. Cover and also refrigerate for 24 hr prior to serving. Bring dip to space temperature level before offering.

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