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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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OOOhhhh so good. Not even high in hip-clinging fat!!!! PLUS, the heat in the hot sauce pumps up the ol' metabolism. One of my favorites! Ingredients:
3 oz. sun-dried tomatoes, not packed in oil |
2-7 ounce jars roasted red pepers, drained |
2 garlic cloves, finely chopped |
1-1/2 teaspoons ground cumin, or to taste |
1 teaspoon fresh lemon juice, or to taste |
1/4 cup chopped scallions |
4 ounce reduced fat neufchâtel cream cheese, softened |
frank's® hot sauce, to taste |
salt and pepper to taste |
Directions:
1. Soak sun dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.
2. In a food processor, purée red peppers, sun-dried tomatoes, garlic, cumin, lemon juice and scallions. Purée until smooth and well blended.
3. Add neufchâtel cream cheese and purée again, adding enough of the tomato-soaking liquid to thin and reach desired consistency.
4. Scrape down the sides occassionaly.
5. Blend until smooth.
6. Add salt, pepper and Frank's® Hot Sauce to taste.
7. Blend and taste. Adjust seasonings adding more garlic, cuming and/or lemon juice if needed.
8. Transfer to a bowl. Cover and refrigerate for 24 hours.
9. Bring to room temperature before serving.
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