How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip?

You need 10 ingredients. The key ingredients include: two 7-ounce jars roasted red peppers, drained, 3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid, 2 garlic cloves, chopped fine, 1 1/2 teaspoons ground cumin, and more.

Is Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip suitable as snacks & appetizers?

Yes, Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sun-Dried Tomato, Coriander, and Roasted Red Pepper

Name: Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 7-ounce jars roasted red peppers, drained; 3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid; 2 garlic cloves, chopped fine; 1 1/2 teaspoons ground cumin; 1 to 2 bottled pickled jalapeno chiles, seeded and minced (wear rubber gloves); 1 teaspoon fresh lemon juice; 1/4 cup chopped fresh coriander; 1/4 cup chopped scallion; 4 ounces cream cheese, cut into bits and softened; tortilla chips as an accompaniment

Try this homemade Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip recipe the whole family will love. Made with red peppers, tomatoes, garlic and…

This Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip relies on simple, everyday ingredients such as garlic cloves, chopped fine, ground cumin, fresh lemon juice and chopped fresh coriander. It comes together quickly and makes 4 servings, at about 183 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Snacks & Appetizers

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions