Jalapeņo Roasted Red Pepper Dip

3 oz. Sun Dried Tomatoes
14 oz. Fire Roasted Red Peppers, drained
2 ea. Garlic cloves, chopped
1 tsp. Ground cumin
1 ea. Pickled jalapeņo chili, seeded and minced
1 tsp. Lemon juice
1/4 cup Fresh cilantro
1/4 cup Green onions, chopped
4 oz. Cream cheese, softened, cut in pieces
Fine Sea Salt (add to personal taste)

Soften the sun-dried tomatoes in hot water for 5 minutes, drain well, reserving some of the liquid. In a food processor add the rehydrated tomatoes, roasted red peppers, garlic, cumin, jalapeņos, lemon juice, cilantro and green onions and puree until smooth. Add the cream cheese and salt to taste and puree further, adding the reserved tomato liquid as needed to thin the dip to desired consistency.
Transfer to a serving bowl. Serve with tortilla chips or fresh vegetables.