Roasted Red Pepper Dip

 in Favorite Recipes by

Provided by Melinda Nix for the August 2019 issue of MidlothianNOW Magazine.

  • 1 4-oz. jar roasted red peppers
  • 4 oz. sundried tomatoes (in oil)
  • 2 cloves garlic, chopped
  • 2 tsp. ground cumin
  • 1-2 pickled jalapeños, chopped
  • 1/4 cup cilantro, chopped
  • 1 bunch green onions, chopped (white part only)
  • 6 oz. cream cheese, softened
  • 1/2 tsp. salt
  1. Process all ingredients in a food processor until smooth; serve with crackers. Refrigerate leftovers.