1cupred bell peppersroasted, peeled and seeded (about 2 large peppers)
4ouncessun-dried tomatoespacked in oil, drained and patted dry
2pickled jalapenoscoarsely chopped
1 ½cupsgreen onionschopped
To roast peppers, preheat oven to 450F degrees.
Remove stem from peppers and slice in half. Remove any seeds.
Place peppers, cut side down on a rimmed baking sheet that has been lined with parchment paper or aluminum foil.
Roast the peppers for about 25 minutes or until the skins are completely wrinkled and the peppers are slightly charred, rotating the baking sheet if necessary to cook them evenly.
Cool the peppers, then press between paper towels to remove excess liquid.
You may roast the peppers up to a day before you prepare this dip and store in the refrigerator until ready to use.
To make the dip, process peppers, sun-dried tomatoes, garlic cloves, cumin, jalapenos, cilantro, green onions, cream cheese and salt in a food processor until smooth. Taste test and add more jalapeno if desired.
Serve with tortilla chips. I like to use blue corn tortilla chips for a fun contrast to this dip but you can use any type tortilla chip or even fresh vegetables like carrot sticks, celery or sugar snap peas, etc.
MAKE AHEAD TIP:
Roast the bell peppers up to a day before you prepare this dip and store in an airtight container in the refrigerator until ready to use.