Roasted Red Pepper Dip
November 7, 2009 § 2 Comments
Obviously this is another creation that was served at our Halloween party this year. It’s super easy, and has great red pepper flavor. Serve it anytime!
1 roasted red bell pepper, deseeded, and cut into manageable pieces for your food processor
3 cloves roasted garlic
1 package cream cheese at room temperature
Put the red bell pepper, garlic and room temperature cream cheese in a food processor. Pulse until all ingredients are blended. No food processor? A hand mixer will work just fine, but you will need to dice the red pepper up really tiny first.
Chill until ready to serve.
How to roast garlic:
take a whole head of garlic and cut the the top off. Make a little tin foil pan to hold your garlic. Drizzle with olive oil, salt and pepper. Put it in a preheated oven at 350 degrees until it’s soft. About 10 to 20 minutes, depending on the garlic. You will know it’s done when you squeeze it and the cloves are sort of mushy and want to pop out.
How to roast a red bell pepper:
Spread a little olive oil over your pepper. Put it on a cookie sheet, and pop it under the broiler. When the skin blisters and turns black, turn it over and roast all the other sides. Does a pepper really have sides?? After it’s roasted on all sides, put it in a bowl with a tight fitting lid and let it set for 10 to 20 minutes to “sweat.” Remove the lid, and peel the charred skin off. Do not be tempted to rinse, or you will lose all that roasted flavor. You can also do this on a bbq, on top of a gas stove, or cheat and buy it in a jar at your local grocery store. Just be sure to drain it first if you buy the jarred kind.