
Roasted Red Bell Pepper Dip
Makes About 2 CupsIngredients
* | 2 red bell peppers, roasted, peeled and seeded (See Notes) |
* | 2 cloves garlic, minced |
* | 3 scallions, chopped |
* | 6 ounces cream cheese, softened to room temperature |
* | 1/4 cup sour cream (reduced fat, if desired) |
* | 1 tablespoon fresh lemon juice |
* | Kosher salt and freshly ground black pepper to taste |
* | Chiffonade of basil, for garnish (about 3 large leaves) |
* | Tortilla chips, crudite or crostini for serving |
Instructions
1 | Place cooled red bell peppers in a food processor and process until smooth. Add garlic, scallions, cream cheese, sour cream and lemon juice and puree until smooth. Taste and season with salt and pepper as needed. |
2 | Transfer to a serving dish and chill, covered, for at least 3 hours. (May be prepared up to 2 days before serving.) |
3 | When ready to serve, top with basil and accompany with tortilla chips, crudite or crostini. |
Notes
To roast red bell peppers: Set an oven rack 5-6 inches from the heat source and turn on the broiler. Place the peppers on a rimmed baking sheet and broil, turning often, until all sides are charred and blistered. Place the peppers in a bowl and cover with plastic wrap; let sit for 20 minutes. Peel the skin off the pepper, cut in half and remove the stems and seeds.