This Southwestern-style dip is virtually fat-free. It uses a small amount of
reduced-fat cream cheese, which has a more satisfying flavor than fat-free cream
3 ounces sun-dried tomatoes, not packed in oil (1 package, or about 30)
2 (7 ounce) jars 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 cup chopped green onion
4 ounces reduced-fat cream cheese, softened
Salt and freshly ground black pepper, to taste
Tabasco sauce, to taste (optional)
Soak dried tomatoes in hot water for 5 minutes.
Drain well, reserving 3 tablespoons of the soaking liquid.
In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice,
cilantro and green onion until smooth and well-blended. Add cream cheese; puree
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. Blend
until smooth. Add salt, pepper and hot sauce to taste. Adjust seasoning, adding
more garlic, cumin or lemon juice if needed.
Transfer to a container with a cover. Cover and refrigerate for 24 hours before
serving. Bring dip to room temperature before serving.
When ready to serve, transfer dip to an attractive bowl and place in center of
a large serving platter. Surround with assorted cut-up vegetables and, if desired,
baked tortilla chips.
Yield: 2 1/3 cups
Per serving (2 tablespoons): calories: 42; protein: 2 grams; total fat: 2
grams; saturated fat: 1 gram; sodium: 117 mg; carbohydrate: 5 grams; dietary fiber:
less than 1 gram