Santa Fe Sunset Dip

Makes 2 1/3 cups

3 ounces sun-dried tomatoes, not packed in
oil (1 package, or about 30)
2 (7 ounce) jars roasted red bell peppers, drained
2 cloves garlic, chopped fine
1 1/2 teaspoons ground cumin, or to taste
1 teaspoon fresh lemon juice, or to taste
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion
4 ounces cream cheese, softened
Salt and freshly ground black pepper, to taste
Tabasco sauce, to taste (optional)

Soak dried tomatoes in hot water for 5 minutes.
Drain well, reserving 3 tablespoons of the soaking liquid.

In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice,
cilantro and green onion until smooth and well-blended.
Add cream cheese; puree 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.
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 for 24 hours before serving.
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 and, if desired, baked tortilla chips.