Learn how to make Sundried Tomato Dip with Raw Veggies, one of Rita's recipes to help keep portions and serving sizes in check.

Sundried Tomato Dip with Raw Veggies


  • 3 ounces sundried tomatoes, not packed in oil
  • 2 (7-ounce) jars roasted red peppers, rinsed and drained
  • 2 cloves minced garlic
  • 1½ teaspoons ground cumin
  • 1 teaspoon fresh lemon juice
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped green onion
  • 4 ounces reduced-fat cream cheese, softened
  • Black pepper to taste
  • Hot sauce to taste


  1. Soak dried tomatoes in hot water for 5 minutes. Drain, reserving 3 tablespoons of soaking liquid.
  2. In food processor, process red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and green onion until smooth. Add cream cheese. Process until smooth, adding reserved tomato-soaking liquid to thin the dip to desired consistency. Scrape down the sides of processor with rubber spatula as needed.
  3. Add pepper and hot sauce. Adjust seasonings, adding more garlic, cumin or lemon juice as needed.
  4. Serve with cut-up vegetables.

Makes 2½ cups

Note: It can help to fill-up on non-starchy vegetables or a salad at the beginning of a meal.