I love my Mom’s pimento cheese, and this reminds me of it! This is easier to dip where pimento cheese is easier as a spread on a sandwich – or at least that is how I ate it! The flavors in this are incredible and you will receive many compliments and it will vanish quickly!
2 large red bell peppers, roasted, peeled, and seeded
4 ounces sun-dried tomatoes, packed in oil, drained and patted dry
2 cloves garlic, peeled
2 teaspoons ground cumin
2 pickled jalapenos, coarsely chopped
1/4 cup fresh cilantro
1 bunch green onions, chopped (about 1 – 1 1/2 cups)
8 ounces cream cheese, softened
1/2 teaspoon salt
To roast peppers, preheat oven to 450 degrees Fahrenheit.
Remove stem from peppers and slice in half. Remove any seeds. Place peppers, cut side down on a rimmed baking sheet lined with parchment paper or aluminum foil.
Roast the peppers for about 25 minutes or until the skins look 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.
This dip is also wonderful if made up to one day ahead.
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.
Nutrition Facts – 8-10 servings
Amount Per Serving
Total Fat 10g
Saturated Fat 6g
Dietary Fiber 3g