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Roasted Red-Pepper & Herb Dip

Chef admin | Restaurant

Spoon the dip into red (or yellow) pepper shells and serve in basket with fresh vegetables.

  • Serves: 1 1/2 cups
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Appetizers
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 1 cup fresh chopped Parsley leaves
      1/4 cup snipped Chives
      8 oz. softened Cream cheese
      1 medium Red pepper
      1/3 cup Milk
      1/2 tsp. Salt
      1/4 tsp. ground Black pepper
      1 small coarsely chopped clove of Garlic
      1 tsp. fresh Thyme leaves

    Directions

    1. 1) To roast pepper: Preheat broiler. Line broiling pan (without rack) with foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. Place broiling pan in broiler 5 to 6
      inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.

      2) Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces.

      3) To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stir in parsley, chives, and
      thyme. Cover and refrigerate if not serving right away.

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