| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Roasted red bell peppers; peeled and seeded; | |
| 2 | Cloves garlic; minced | |
| 1 | pk | (8-ounce) cream cheese; softened |
| 2 | tb | Lime juice |
| 3 | tb | Chopped fresh basil |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
INSTRUCTIONS
Notes: From Orange County Register Cook's note: Some markets sell roasted red bell peppers in jars. Or, to roast bell peppers, line a baking sheet or jelly-roll pan with aluminum foil, using enough foil so that you have extra on the sides. Place peppers in a single layer on top of foil. Broil 6-8 inches below broiler element. Rotate to char on all sides. Remove from oven and draw up sides of foil to enclose peppers. Allow to rest 5 minutes. Open foil. When peppers are cool enough to handle, peel and seed. 1. Place all ingredients in food processor. Process until smooth. If desired, garnish with a sprig of fresh parsley or basil. Yield: About 1 cups Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 28, 1998
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