3 oz sun-dried tomatoes (not packed in oil!)
2 jars (7-oz each) roasted red peppers, rinsed and drained
2 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion
4-oz reduced-fat Neufchatel cream cheese, softened
Hot pepper sauce, to suit your taste
Fresh diced tomato, chopped red onion, fresh cilantro for garnish, if desired.
Soak the tomatoes in hot water for 5 minutes; drain, reserving 3 tablespoons of the soaking liquid.
In a food processor (or blender) process peppers, tomatoes, garlic, cumin, lemon juice, cilantro, and green onion until smooth.
Add the Neufchatel cheese to processor; process until smooth, adding the reserved tomato liquid to thin to the desired consistency while using a rubber or silicone spatula to scrape down the sides as needed.
Add the hot sauce and taste to adjust seasoning, if needed.
Don't ruin this healthy dip by serving it with unhealthy dippers. Serve with fresh veggies, baked tortilla chips, or whole-grain crackers.
Per a serving size of 2 tablespoonfuls: 35 calories, 1 g total fat, 5 g carbs, 3 mg cholesterol, less than 1 g fiber, 1 g protein, 163 mg sodium