Be the first to The sweetness of the roasted vegetables is complemented by the sharp cheddar cheese. Excellent with crackers, on crusty country bread or served as a dip with crudites.
Prep Time: 2 hours, 15 minutes
Cook Time: 1 hour, 5 minutes
Ingredients:
- 1/2 small onion, quartered
- 3 large cloves garlic, peeled
- 2 tsp olive oil
- 2 red bell peppers
- 1-1/2 cup Tillamook cheddar cheese, or other sharp cheddar, grated and packed to measure
- Dash cayenne pepper
- 2 Tbsp fresh chives, chopped
Preparation:
Preheat oven to 375 degrees F. Place onion and garlic in small baking dish. Drizzle with olive 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 onion, garlic, bell peppers, cheddar cheese, and cayenne in food 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.) Excellent with crackers, on crusty country bread or served as a dip with crudites.
Yield: about 1-1/2 cups
Source: Flavors of Bon Appetit by Bon Appetit (Pantheon)
Reprinted with express written permission.
Place onion, garlic, bell peppers, cheddar cheese, and cayenne in food 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.) Excellent with crackers, on crusty country bread or served as a dip with crudites.
Yield: about 1-1/2 cups
Source: Flavors of Bon Appetit by Bon Appetit (Pantheon)
Reprinted with express written permission.
