Roasted Red Bell Pepper Dip

Roasted Red Bell Pepper Dip

2 large red bell peppers roasted, peeled and seeded (or buy in a jar!)
4 oz. sundried tomatoes packed in oil, drained (I omit often)
2 tsp. ground cumin
1-2 pickled jalapenos, coarsely chopped
¼ cup fresh cilantro, chopped
1 bunch green onions (white part only, coarsely chopped)
6 oz. cream cheese (I usually use the whole 8 oz.)
½ Tbsp. salt

Press peppers between towels to remove excess liquid. Then process all ingredients in food processor (add more jalapenos if desired). Serve with pita chips.

For the pitas, I just cut pita bread like a pie and spray or brush with olive oil and bake 350-400 degrees until crisp, about 7-10 minutes.