Roasted Red Bell Pepper and Garlic Dip
Puréed roasted red bell peppers, garlic, fresh basil and lime juice combined with cream cheese make colorful and most delicious 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.
*You can purchase ready-to-use roasted red 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 to 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.