| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Appetizers | 28 | Servings |
INGREDIENTS
| 1 | lb | Red bell peppers; (2 large) |
| 2 | Cloves garlic; large | |
| 8 | oz | Neufchatel cheese; (1 package) |
| 2 | ts | Balsamic vinegar |
| 1/4 | ts | Salt |
| 1/8 | ts | Crushed red pepper; (1/8 to 1/4) |
INSTRUCTIONS
Cut bell peppers in half lengthwise; discard the seeds and membranes. Place the peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Add garlic cloves to baking sheet. Broil 3 inches from heat 4 minutes. Turn garlic over; broil 4 minutes or until garlic is blackened and charred. Remove garlic from baking sheet; set aside. Broil peppers an additional 2 minutes or until blackened and charred. Place peppers in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel peppers and garlic; discard skins. Place the bell peppers and garlic in food processor; process until smooth, scraping sides of bowl once. Add cheese, and process until smooth. Spoon mixture into a bowl; stir in vinegar, salt, and pepper. Cover and chill. Yield: 1-3/4 cups (serving size: 1 tablespoon). Serving Ideas : Serve with raw vegetables. Recipe by: Cooking Light, Nov/Dec 1994, page 152 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Pallotta <nancee@neo.lrun.com> on Jul 16, 1997
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