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Roasted Red Bell Pepper Dip

1 small red onion, cut in 4
1 tsp olive oil
1- 7oz. jar roasted red peppers, drained
1 TBSP. fresh basil, chopped
12 oz. cream cheese, room temperature

Preheat oven to 400.   Place onion in a small dish and drizzle oil all over. 
Bake until soft, about 45 minutes.  Cool. 
Puree onion with roasted peppers and basil in a processor or blender. 
Add cream cheese and blend until just combined. 
Cover and refrigerate for at least 3 hours.

This dip is good with veggies and also with a sturdy chip or breadstick.



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