Source: dLife

A molded cream cheese and roasted red pepper dip seasoned with cilantro, garlic, and cayenne pepper.

Servings

6 oz cream cheese , softened
3 tbsp sour cream
2 tbsp fresh cilantro , chopped
4 tsp fresh chopped onion
1 medium garlic cloves , minced
1 pinch ground cayenne (red pepper)
1 pinch ground cumin
1 oz roasted red peppers with brine

1 In small mixing bowl, beat cream cheese and sour cream with an electric mixer on low to medium speed until smooth.
2 Add cilantro, onion, garlic, cayenne pepper, and cumin. Blend with spoon.
3 Line small serving bowl with plastic wrap. Spoon half of the cheese mixture into prepared bowl. Sprinkle with roasted red pepper. Spoon the remaining cheese mixture on top of roasted pepper.
4 Cover and chill for 4 to 24 hours.
5 To serve, invert bowl onto serving platter. Remove plastic wrap.

Serve with low-carb, whole-grain chips or crackers, or veggie dippers.