• 3 oz Roland Sun Dried Tomatoes
• 14 oz Fire Roasted Red Peppers, drained 
• 2  Garlic cloves, chopped
• 1 tspn Ground cumin 
• 1  Pickled jalapeo chili, seeded and minced
• 1 tspn Lemon juice
• 0.25 cup  Fresh cilantro
• 0.25 cup  Green onions, chopped
• 4 oz Cream cheese, softened, cut in pieces
•  Fine Sea Salt 

1. Soften the sun-dried tomatoes in hot water for 5 minutes, drain well, reserving some
of the liquid.
2. In a food processor add the rehydrated tomatoes, roasted red peppers, garlic, cumin,
jalapeños, lemon juice, cilantro and green onions and puree until smooth.
3. Add the cream cheese and salt to taste and puree further, adding the reserved tomato
liquid as needed to thin the dip to desired consistency.
4. Transfer to a serving bowl. Serve with tortilla chips or fresh vegetables.