| 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 ncanty@juno.com (Nadia I Canty) on Mar 28,
1998
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