Active time: 15 min Start to finish: 2 3/4 hr
Cooks' note:
• Dip can be chilled up to 1 day.
Recipe information
Total Time
2 3/4 hr
Yield
Makes 6 servings
Ingredients
1/2 cup finely chopped drained bottled roasted red peppers
2 fresh serrano chiles, minced (including seeds)
3 scallions, finely chopped
1 cup sour cream
1/2 cup crumbled cotija cheese or feta (2 1/2 ounces)
1 teaspoon cumin seeds, toasted and finely ground in an electric coffee/spice grinder or with a mortar and pestle
1/4 teaspoon salt
1 large bag tortilla chips
Preparation
Step 1
Stir together all ingredients (except chips) and chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before serving.
Step 2
Preheat oven to 350°F.
Step 3
Spread tortilla chips in a large shallow baking pan and bake in middle of oven until warm, about 5 minutes.
Step 4
Serve chips with dip.
