Red, Roasted and Cilantro-ed Cream Cheese Dip & Schmear
Delight your senses with this flavor-icious dip or transform a "blah" sandwich into a totally organic experience!
Prep Time: 0:20
Servings: 12
Ingredients:
14 ounces roasted red bell peppers (drained)
3 ounces sun-dried tomatoes (not packed in oil, soaked in hot water for 5 minutes)
3 cloves fresh garlic (minced)
1 1/2 teaspoons ground cumin
1/2 teaspoon jalapeno chile pepper (seeded and minced)
1 teaspoon fresh lemon juice
1/4 cup cilantro (fresh coriander)
1/4 cup scallion (minced)
8 ounces Organic Valley Cream Cheese
Instructions:
In a food processor puree the red peppers, soaked and drained sun dried tomatoes, minced garlic, cumin, minced jalapeno, lemon juice, cilantro, and chopped scallion until the mixture is smooth.
Add Organic Valley Cream Cheese, sea salt, and pepper to taste. Puree 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.
Serving Suggestions:
Dunk organic tortilla chips, baby carrots and celery sticks into this bright fiesta dip!
Use as a sandwich spread and top with grilled Organic Valley Chicken Breast, Organic Valley Sliced Jack Cheese and seasonal greens. ENJOY!
Nutrition Info:
Per Serving (excluding unknown items): 79 Calories; 5g Fat (60.2% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 233mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
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