Creamy smoky roasted red pepper dip is delicious with crispy corn chips or with roasted garlic triscuits, also excellent with sliced rounds of French baguettes and as a dip for vegetables.
3 1/2 cups of dip
2 jars roasted red peppers, drained.
2 tablespoons olive oil
1 large onion, chopped
2 teaspoons ground cumin
3 garlic cloves, minced
3 tablespoons pomegranate molasses
2 tablespoons dark molasses
Pinch of cayenne pepper
2 8oz block of Philadelphia brand Neufchatel Cream cheese
salt and pepper
No nutrition information available
Drain jars of roasted red pepper, transfer to food processor.
Heat 2 tablespoon of olive oil in heavy medium skillet over medium heat. Add chopped onion and saute until tender and golden, about 6 minutes. Add ground cumin and minced garlic; stir 1 minute.
Transfer onion mixture to processor with red peppers. Add pomegranate molasses, dark molasses and cayenne pepper. Using on/off turns, process until coarse puree forms. Add both blocks of cream cheese and process until blended. Season red pepper dip to taste with salt and pepper. Refrigerate at least 2 hours and up to 1 day to blend flavor.