| 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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