Roasted red bell pepper and garlic dip

1 Servings

Ingredients

Quantity Ingredient
2 Roasted red bell peppers; peeled and seeded;
2 Cloves garlic; minced
1 pack (8-ounce) cream cheese; softened
2 tablespoons Lime juice
3 tablespoons Chopped fresh basil
½ teaspoon Salt
¼ teaspoon Freshly ground pepper

Directions

Notes: From Orange County Register Cook's note: Some markets sell roasted red bell peppers in jars. Or, to roast bell peppers, line a baking sheet or jelly-roll pan with aluminum foil, using enough foil so that you have extra on the sides. Place peppers in a single layer on top of foil. Broil 6-8 inches below broiler element.

Rotate to char on all sides. Remove from oven and draw up sides of foil to enclose peppers. Allow to rest 5 minutes. Open foil. When peppers are cool enough to handle, peel and seed.

1. Place all ingredients in food processor. Process until smooth. If desired, garnish with a sprig of fresh parsley or basil.

Yield: About 1 cups

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 28, 1998

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