Red bell pepper & cheddar cheese spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | small | Onion, Quartered |
| 3 | larges | Cloves Garlic, Peeled |
| 2 | teaspoons | Olive Oil |
| 2 | Red Bell Peppers | |
| 1½ | cup | Tillamook Cheddar Cheese, Or |
| Other Sharp Cheddar, | ||
| Grated And Packed To Measure | ||
| dash | Cayenne Pepper | |
| 2 | tablespoons | Chives, Fresh, Chopped |
Directions
Preheat oven to 375øF. Place onion and garlic in small baking dish.
Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor.
Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-½ cups. Excellent with crackers, on crusty country bread or served with a dip with crudites.
Recipe from Bon Appetit, March, 1993. Source: Bon Appetit - March, 1993