Pureed roasted red bell peppers, garlic,
fresh basil and lime juice combined with cream cheese make colorful
and most delicious dip.
Roasted Red Bell
Pepper and Garlic Dip
- 2 roasted red bell peppers, peeled and
seeded*
- 2 cloves garlic, minced
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons fresh lime juice
- 3 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Thin crackers or oasted baguette slices
for accompaniment
- Place all ingredients in food processor.
Process until smooth. If desired, garnish with a sprig of fresh
parsley or basil.
Makes about 1 cup.
*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.
