Sun Dried Tomato Coriander And Roasted Red Pepper Dip Recipes

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SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP



Sun-Dried Tomato and Roasted Red Pepper Dip image

This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

Provided by Manda

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own)
8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
4 ounces cream cheese, softened
1/2 cup sour cream
salt and pepper
toasted pita bread, triangles or tortilla chips, to serve

Steps:

  • In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
  • Add cream cheese, sour cream, and salt and pepper.
  • Puree until smooth.
  • Serve with pita or tortilla chips, or fresh veggie dippers.

Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3

SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP



Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip image

Categories     Condiment/Spread     Food Processor     Herb     Tomato     Vegetable     No-Cook     Cocktail Party     Super Bowl     Vegetarian     Quick & Easy     Cream Cheese     Bell Pepper     Cilantro     Gourmet

Yield Makes about 2 1/3 cups

Number Of Ingredients 10

two 7-ounce jars roasted red peppers, drained
3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid
2 garlic cloves, chopped fine
1 1/2 teaspoons ground cumin
1 to 2 bottled pickled jalapeño chiles, seeded and minced (wear rubber gloves)
1 teaspoon fresh lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped scallion
4 ounces cream cheese, cut into bits and softened
tortilla chips as an accompaniment

Steps:

  • In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid 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.

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