Snappy Red Bell Pepper Dip with Shrimp

• 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 jalapeno chili
• 2 pounds cooked peeled deveined large shrimp

1. With machine running, drop garlic cloves through feed tube of processor; chop finely.
2. Add roasted peppers with their juices; puree until almost smooth.
3. Add cream cheese and cumin; blend until smooth.
4. Transfer to medium bowl.
5. Mix in tomato, onions and jalapeno.
6. Season with salt and pepper.
7. Cover and refrigerate at least 4 hours and up to 2 days.
8. Rewhisk before serving.
9. Place dip in center of platter.
10. Surround with shrimp and serve.

garlic, red peppers, cream cheese, ground cumin, tomato, green onions, jalapeno chili, shrimp

Taken from www.epicurious.com/recipes/food/views/snappy-red-bell-pepper-dip-with-shrimp-5771 (may not work)