Roasted pepper-cheese dip

28 Servings

Ingredients

Quantity Ingredient
1 pounds Red bell peppers; (2 large)
2 Cloves garlic; large
8 ounces Neufchatel cheese; (1 package)
2 teaspoons Balsamic vinegar
¼ teaspoon Salt
⅛ teaspoon Crushed red pepper; (1/8 to 1/4)

Directions

Cut bell peppers in half lengthwise; discard the seeds and membranes.

Place the peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand.

Add garlic cloves to baking sheet. Broil 3 inches from heat 4 minutes. Turn garlic over; broil 4 minutes or until garlic is blackened and charred.

Remove garlic from baking sheet; set aside.

Broil peppers an additional 2 minutes or until blackened and charred. Place peppers in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel peppers and garlic; discard skins.

Place the bell peppers and garlic in food processor; process until smooth, scraping sides of bowl once. Add cheese, and process until smooth. Spoon mixture into a bowl; stir in vinegar, salt, and pepper. Cover and chill.

Yield: 1-¾ cups (serving size: 1 tablespoon).

Serving Ideas : Serve with raw vegetables.

Recipe by: Cooking Light, Nov/Dec 1994, page 152 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Pallotta <nancee@...> on Jul 16, 1997

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