Instructions: Tabasco or hot chili pepper sauce, if desired, to taste

Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.

In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended.

Add cream cheese and puree mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency

(scraping down the side of the bowl occasionally). Blend until smooth.

Add salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin, or lemon juice if needed.

Transfer to a container with a cover. Cover and refrigerate for 24 hours before using. Bring dip to room temperature before serving.

When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables and, if desired, baked tortilla chips and serve.

Makes 2 1/3 cups.

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