Creamy Sun-Dried Tomato & Jalapeno Dip

Pretzels, the snacking variety, have never been a big hit with me. Whenever I tried them, I always felt that they were too salty, to malty, too hard!! Of course the liberal use of MSG in snack products has kept me always away from most of them for a while now. And this includes many processed foods in the organic, vegan, and gluten free aisles in various markets. Shocking, isn't it?

Just a few weeks ago, however, after making a rare purchase from the snack counter, I discovered a really tasty pretzel with just the right crunch, taste, and salt. Now, as pretzel sticks were made for dipping, or so I heard, it followed that I should make some lip-smacking dip to go with this all-American snack:) A quick rummage through the kitchen, and this is what I came up with.

Ingredients:
6 pieces sun-dried tomato (soaked and chopped)
1 jalapeno pepper, chopped
2 tbsp fat free sour cream
1 tbsp neufcatchel cheese
1/2 tsp grated Parmesan
Salt, to taste

Method:

1. Soak the sun-dried tomato in room temperature water for 30 minutes. Drain and chop into small pieces.
   
2. Chop the jalapeno pepper in to small pieces too.
3. Place in the food processor with a pinch of salt. Blend so that all ingredients mix - the mix need not be pureed.
4. Mix the cream cheese, neufcatchel cheese, and Parmesan in a bowl. Add the tomato-pepper blend. Mix well.
   
5. Check for seasonings. Add more salt if needed. Remember the cheeses are already a little salty and the pretzels also have salt.
6. Pour into bowl, and serve with your favourite pretzel sticks.
   

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