20 minutes prep time (excludes chilling time)  |  Serves 10

What you need:
 

• 3 oz sun-dried tomatoes (not packed in oil)
• 2 jars (7 oz each) roasted red peppers, drained
• 2 garlic cloves, minced
• 1-1/2 tsp ground cumin, or to taste
• 1 tsp fresh lemon juice, or to taste
• 1/4 c chopped fresh cilantro
• 1/4 c chopped scallion
• 4 oz reduced-fat Neufchatel cream cheese, softened
• Salt and freshly ground black pepper
• Tabasco or hot chili pepper sauce, to taste (optional)

What you do:

1. Soak dried tomatoes in hot water for 5 minutes.
2. Drain well, reserving 3 tablespoons of liquid.
3. In a food processor, puree tomatoes, red peppers, garlic, cumin, lemon juice, cilantro, and scallion until smooth and well blended. Add cream cheese and puree, adding enough of the reserved liquid to thin the dip to the desired consistency (scrape down the side of the bowl
4. occasionally). Blend until smooth. Blend in salt, pepper, and hot sauce (if using). Taste and adjust
5. seasonings, adding more garlic, cumin, or lemon juice, if desired.
6. Transfer to a container. Cover and refrigerate 24 hours. Bring dip to room temperature before serving with assorted fresh veggies, bread, or baked tortilla chips.
    

Per serving: 64 Calories, 3 g Protein, 8 g Carbohydrates, 2 g Fiber, 3 g Total fat (1 g sat, 1 g mono), 358 mg Sodium, Vitamin C, Vitamin A, K, Copper