Title: Red Bell Pepper and Cheddar Cheese Spread
Categories: Spread Appetizer
Yield: 1 Servings
| 1/2 | sm | Onion, Quartered |
| 3 | lg | Cloves Garlic, Peeled |
| 2 | ts | Olive Oil |
| 2 | | Red Bell Peppers |
| 1 1/2 | c | Tillamook Cheddar Cheese, Or |
| | | Other Sharp Cheddar, |
| | | Grated And Packed To Measure |
| | ds | Cayenne Pepper |
| 2 | tb | Chives, Fresh, Chopped |
Preheat oven to 375øF. Place onion and garlic in small baking dish.
Drizzle with oil. Bake until soft, stirring occasionally, about 50
minutes. Cool. Meanwhile, char peppers over gas flame or under broiler
until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat
dry. Place all ingredients except chives in processor. Puree until almost
smooth. Transfer to bowl. Stir in chives. Season with salt and pepper.
Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or
served with a dip with crudites. Recipe from Bon Appetit, March, 1993.
Source: Bon Appetit - March, 1993