You can prepare this brightly colored dip up to two days ahead.
Recipe information
Yield
Serves 12 to 14
Ingredients
2 large garlic cloves, peeled
3 7- to 7.25-ounce jars roasted red peppers, undrained
1 8-ounce package chilled cream cheese, cut into pieces
1 1/2 teaspoons ground cumin
1/2 cup chopped seeded tomato
1/4 cup chopped green onions
1 1/2 tablespoons chopped seeded jalapeño chili
2 pounds cooked peeled deveined large shrimp
Preparation
With machine running, drop garlic cloves through feed tube of processor; chop finely. Add roasted peppers with their juices; purée until almost smooth. Add cream cheese and cumin; blend until smooth. Transfer to medium bowl. Mix in tomato, onions and jalapeño. Season with salt and pepper. Cover and refrigerate at least 4 hours and up to 2 days. Rewhisk before serving. Place dip in center of platter. Surround with shrimp and serve.
