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Red bell pepper and cheddar cheese spread
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| Artist: |
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| Categories: |
Appetizers, Cheese, Cheese & Eggs, Dips & Spreads, Spreads & Salsas |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/2
| small | Onion, Quartered | | 3
| large | Cloves Garlic, Peeled | | 2
| tsp | Olive Oil | | 2
| | Red Bell Peppers | | 1 1/2
| cup | Tillamook Cheddar Cheese, Or | | | Other Sharp Cheddar | | | Grated And Packed To Measure | | | Ds Cayenne Pepper | | 2
| tbsp | Chives, Fresh, Chopped |
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Procedures:
| 1 | Preheat oven to 375°F. | | 2 | Place onion and garlic in small baking dish. | | 3 | Drizzle with oil. | | 4 | Bake until soft, stirring occasionally, about 50 minutes. | | 5 | Cool. | | 6 | Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. | | 7 | Cool 10 minutes. | | 8 | Peel and seed peppers; pat dry. | | 9 | Place all ingredients except chives in processor. | | 10 | Puree until almost smooth. | | 11 | Transfer to bowl. | | 12 | Stir in chives. | | 13 | Season with salt and pepper. | | 14 | Cover and refrigerate at least 2 hours. | | 15 | (can be prepared 1 day ahead). | | 16 | Makes about 1-?cups. | | 17 | Excellent with crackers, on crusty country bread or served with a dip with crudites. | | 18 | Recipe from bon appetit, march, 199 |
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