Free Recipe Roasted Pepper-Cheese Dip
Recipe Type: A Recipes
Recipe Preparation: broil
Cooking Ingredients for Roasted Pepper-Cheese Dip Recipe
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)
Roasted Pepper-Cheese Dip Preparation
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. Recipe by: Cooking Light, Nov/Dec 1994, page 152 Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Nancy Pallotta <nancee@neo.lrun.com> on Jul 16, 1997
Cooking Temperature:
Recipe Serves: 28
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