Description

This dip is smoky, spicy, and creamy. It is so easy to make that it is perfect for any party gathering.

Ingredients

Units Scale

2 cups sundried tomatoes (unflavored, and not in oil)
1.5 ounces (1 cup) dried chipotle peppers*
2 to 4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Juice of 3 limes
Filtered water for soaking the sundried tomatoes and chipotle peppers
1/4 cup liquid reserved from soaking the chipotles*
1 cup cilantro, minced
1/4 to 1/3 cup liquid reserved from soaking the sundried tomatoes*
1/2 red onion, minced
8 ounces cream cheese (room temperature)
Sea salt
Sliced green onions, for garnish, optional
Crackers and/or tortilla chips for serving

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Instructions

Cut off the stem of each of the chipotle peppers.
Place the sundried tomatoes and the chipotle peppers in their own separate bowls and soak in hot water for 20 minutes.
Drain the peppers and sundried tomatoes, reserving the liquid but keeping each type separate.* Place the sundried tomatoes and peppers into the bowl of a food processor. Add the garlic cloves, cumin, smoked paprika, cilantro, lime juice, ¼ cup tomato soaking liquid, and ¼ cup (or less) * of the chipotle soaking liquid. Process for a few minutes.
Scrape down the sides and process again until the mixture is mostly smooth with a few chunks of tomato or pepper.
Transfer the mixture to a large mixing bowl. If it is mostly cool then proceed. If it is still pretty warm to the touch, cover the mixture and place in the refrigerator for 10 minutes to cool down. It can still be warm; you just don’t want it to be hot enough to melt the cream cheese.
Once the mixture is cool enough that it will not melt the cream cheese, stir in the red onions and cream cheese. Salt the mixture to taste.
Cover and place in the refrigerator to chill for a couple hours or overnight.
Serve chilled with crackers or tortilla chips for spreading and dipping. Garnish with green onion, if desired.

Notes

This recipe is medium spicy with a building heat as you eat it. If you prefer it to be less spicy then you can use half as much of the chipotle peppers and/or reduce the amount of the chipotle soaking liquid you add and proportionately increase the sundried tomato liquid. You won’t have as much of the smoky flavor from the chipotle peppers, but it will still be delicious.

Inspired from the salsa at Meso Maya Restaurant in Dallas, Texas.