- 2 (10-ounce) cans Mexican-style diced tomatoes
- 1 (8-ounce) package cream cheese, softened
- 2 cups loosely packed fresh cilantro leaves (about 1 bunch)
- 1 cup sour cream
- 3 garlic cloves, minced
How to Make It
Process diced tomatoes and next 4 ingredients in a food processor until smooth. Garnish, if desired.
Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.