- 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
- Stir together all ingredients (except chips) and chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before serving.
- Preheat oven to 350°F.
- Spread tortilla chips in a large shallow baking pan and bake in middle of oven until warm, about 5 minutes.
- Serve chips with dip.