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Red Bell Pepper and Cheddar Cheese Dip

1/2 small onion, quartered
3 large garlic cloves, peeled
2 tsp. olive oil

2 large red bell peppers
1 1/2 cup grated sharp cheddar cheese
Dash cayenne pepper (or a few drops of Tabasco)
2 tbsp. chopped fresh chives

Preheat oven to 375.  Place onion and garlic in a small baking dish.
Drizzle with oil and bake until soft, about 50 minutes.
Char peppers over a gas flame or under the broiler until blackened
on all sides.  Cool 10 minutes.  Peel and seed peppers.  Put all
ingredients except chives into a food processor and puree until
almost smooth.  Transfer to a bowl and stir in chives. 
Cover and refrigerate at least 2 hours.  Overnight is fine.



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