Ingredients

2 jars (7-ounce each) roasted red peppers, drained
3 ounces (1 package, or about 30) sun-dried tomatoes, NOT packed in oil
2 garlic cloves, chopped fine
1 1/2 teaspoons cumin, or to taste
1 teaspoon fresh lemon juice, or to taste
1/4 cup chopped fresh cilantro
1/4 cup chopped scallion
4 ounces reduced-fat Neufchatel cream cheese, softened
Salt and freshly ground black pepper, to taste
Tabasco or hot chili pepper sauce, if desired, to taste

Directions

Soak dried tomatoes in hot water 5 minutes. Drain well, reserving at least 3 tablespoons of the soaking liquid. In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended. Add cream cheese and puree mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency (scraping down the side of the bowl occasionally). Blend until smooth. Add salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin or lemon juice if needed.

Transfer to a container with a cover. Cover and refrigerate 24 hours before using. Bring dip to room temperature before serving.

When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables or baked tortilla chips. Makes 2 1/3 cups.

Nutritional information per 2 tablespoons: 42 calories, 2 grams fat, 5 grams carbohydrate, 2 grams protein, 117 mg. sodium.