directions
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1
Cut the peppers into quarters and remove all the seeds
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2
Place peppers in basket and rotate for 20 minutes or until nicely browned. Remove peppers and place in a paper bag for 10 minutes to steam
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3
Peel off skins. Place peeled peppers, green onion and lemon juice in the food processor; puree
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4
Add the cream cheese and pulse to mix in
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5
Transfer to a bowl, cover and refrigerate for at least one hour and up to 2 days
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6
Serve to spread on baguette slices.
ROASTED RED BELL PEPPER DIP
ingredients
- Makes 2 cups:
- 3 large red bell peppers
- 1 green onion, cut into 1-inch pieces
- 1-1/2 tablespoons lemon juice
- 1 cup whipped cream cheese
- Baguette slices