Side Pannel
Roasted Pepper-Cheese Dip
Roasted Pepper-Cheese Dip
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 1 lb Red bell peppers; (2 large)
- 2 Cloves garlic; large
- 8 oz Neufchatel cheese; (1
- -package)
- 2 ts Balsamic vinegar
- 1/4 ts Salt
- 1/8 ts 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: 1-3/4 cups (serving size: 1 tablespoon).
Serving Ideas : Serve with raw vegetables.
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: 1-3/4 cups (serving size: 1 tablespoon).
Serving Ideas : Serve with raw vegetables.
Tweet