Roasted Red Bell Pepper and Garlic Dip
photo by Amlaphq
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
1 cup
- Serves:
- 4-6
ingredients
- 2 roasted red peppers, peeled and seeded
- 4 garlic cloves, minced
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons lime juice
- 3 tablespoons fresh basil leaves, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- thin crackers or toasted baguette, sliced
directions
- Place all ingredients in food processor.
- Process until smooth.
- If desired, garnish with a sprig of fresh parsley or basil.
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Reviews
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New cooks might want to know that bell peppers can be roasted by sticking them with a long fork and holding them over a flame until the skin is charred. Then put them, while still hot, into a closed brown paper bag and the steam will loosen the skin. Red Bell Peppers are a little sweeter than the green ones, but also more expensive. A frugel cook can use the green peppers and add a little sugar to the dip.
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12/2012 - big hit for Christmas. The roasted garlic needed 4 heads to make 1/4 cup. All the ingredients really meld together and you can't pick out any one flavor. For the pita chips I halved the pitas crosswise then made 8 wedges. I put them on baking sheets and then sprayed the wedges with cooking spray. I then put them in a ziplock with the seasonings and shook a litle to distribute, placed back on the baking sheet and baked about 8 minutes or until crisp - perfect and really good.
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Really tasty combination of flavors. I used a mixture of sour cream and mayo instead of cream cheese (that being what I had on hand) and sprinkled a bit of smoked paprika into the mix. The basil and lime juice are magic! This goes in my file for sure---thanks, Dawnab! (Note: because my version is thinner, it would be really good as a sauce over a grilled fish or asparagus, I think!)
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This is fantastic! I've never made anything like this before, but it was easy and turned out great. The hardest part was roasting the pepper. I went to this website http://allrecipes.com/HowTo/Roasting-Peppers/Detail.aspx which gave step by step instructions and pictures. I think I could have roasted them a little longer, but I was afraid of burning them. I also halved the recipe to try it the first time and used Neufchatel to cut the fat somewhat. Great recipe!
RECIPE SUBMITTED BY
Dawnab
Moses Lake, Washington
<p>I have been in manufacuting for over 20 years and love it, I tried to stay away for a while but realised its a daily goal that brings much satisfaction to me and I want to keep improving it every day. I have the most wonderful husband anyone could ask for and a beautiful daughter at home and a son on his on (mostly) and they gave me a beautiful new grandson in June. I live in Moses Lake, WA and enjoy hiking, camping, fishing and four wheeling. I love the zaar and find something new each time I visit. Join me in any thread, my sharp wit is known to all! <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><img src="http://www.recipezaar.com/members/home/1956/herbssticker1.jpg" alt="" /></p>