Sun-dried Tomato, Cilantro, And Roasted Red Pepper Dip (g
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | 7-oz jars roasted red | |
| peppers drained | ||
| 3 | oz | Sun-dried tomatoes, not |
| packed in oil soaked in | ||
| hot water for 5 minutes | ||
| and | ||
| drained well reserving 3 | ||
| TB soaking water | ||
| 2 | Garlic cloves, chopped fine | |
| 1 | t | Cumin |
| 1 | Bottled pickled jalapenos | |
| minced remove seeds if | ||
| you don't like the heat | ||
| up to 2 | ||
| 1 | t | Lemon juice |
| 1/4 | c | Chopped cilantro |
| 1/4 | c | Chopped scallions |
| 4 | oz | Lowfat cream cheese |
INSTRUCTIONS
Puree everything except the cream cheese in a food processor. Add cream cheese and blend, adding enough tomato soaking liquid to thin to desired consistency. Add salt to taste. Serve with baked tortilla chips, pita bread, or raw vegetables. Posted to EAT-LF Digest by pamra@rockland.net (Alexandra Soltow) on May 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 25.6mg
Potassium: 587mg
Carbohydrates: 16.6g
Fiber: 5.2g
Sugar: 7.6g
Protein: 3.5g