Best Sun Dried Tomato Coriander And Roasted Red Pepper Dip Recipes

Sun-Dried Tomato and Roasted Red Pepper Dip image

Provided by Manda

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own)
8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
4 ounces cream cheese, softened
1/2 cup sour cream
salt and pepper
toasted pita bread, triangles or tortilla chips, to serve

Steps:

In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
Add cream cheese, sour cream, and salt and pepper.
Puree until smooth.
Serve with pita or tortilla chips, or fresh veggie dippers.

Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3

Roasted Red Pepper and Sun-Dried Tomato Soup image

Provided by Jeanette G

Categories Onions

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 ounce sun-dried tomato (approx 8pcs-do not use the ones packed in oil)
1 small diced onion
2 tablespoons extra virgin olive oil
2 cups chicken broth
1 (6 ounce) jar roasted sweet red peppers
2 fresh ripe plum tomatoes or 2 ripe roma tomatoes
salt and pepper

Steps:

Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.
Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.
Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.
Pour the soup in a blender and process until blended very well and you have a smooth consistency.
Pass soup through a strainer to remove all the vegetable skins.
Add more salt and pepper if needed.
ENJOY!

Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 2.4, Sodium 1068.6, Carbohydrate 20, Fiber 4.7, Sugar 12.8, Protein 8.6

Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip image

Yield Makes about 2 1/3 cups

Number Of Ingredients 10

two 7-ounce jars roasted red peppers, drained
3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid
2 garlic cloves, chopped fine
1 1/2 teaspoons ground cumin
1 to 2 bottled pickled jalapeño chiles, seeded and minced (wear rubber gloves)
1 teaspoon fresh lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped scallion
4 ounces cream cheese, cut into bits and softened
tortilla chips as an accompaniment

Steps:

In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.