| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Roasted red bell peppers | |
| peeled and seeded | ||
| 2 | Cloves garlic, minced | |
| 1 | 8-ounce cream cheese | |
| softened | ||
| 2 | T | Lime juice |
| 3 | T | Chopped fresh basil |
| 1/2 | t | Salt |
| 1/4 | t | 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. 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 ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1178.2mg
Potassium: 732.1mg
Carbohydrates: 22.6g
Fiber: 9.5g
Sugar: <1g
Protein: 5.2g