Title: Roasted Red Bell Pepper and Garlic Dip
Categories: None
Yield: 1 Servings

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

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