Ingredients
- 2 large red or yellow bell peppers
- 2-3 jalapenos
- 1 small onion, quartered
- 3-4 cloves garlic
- 8 ounce package light cream cheese (don't use fat-free)
- 3 tablespoons fresh cilantro (or to taste)
- coarse salt
- fresh ground black pepper
Directions
PLACE peppers, onion, and garlic on a foil-lined baking sheet that has been sprayed with oil. Bake at 450 F for approximately 20 minutes or until peppers are blistered, turning peppers as needed.
PLACE peppers in a small paper or plastic zip-top bag; seal and let stand 15 minutes to loosen skins. Peel peppers; remove seeds. Puree peppers, onion, garlic, cilantro, and cream cheese in food processor. Season with coarse salt & fresh ground pepper to taste. Serve with an assortment of raw veggies.
Makes about 8 servings
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Submitted 6/13/05.
Source: Source: CindyMac
Submitted By: Meryl
merstarunicorn11@hotmail.com
ROASTED PEPPER DIP