Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Red Bell Pepper and Cheddar Cheese Spread

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 375F. 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.

From: Bon Appetit-March, 1993

Continue to:

• prev: Red Bean Paste Cakes
• Index
• next: Red Cheese Ball

Related Recipes:

• Saganaki (Fried Cheese)
• Tortilla Soup (Sopa De Tortilla)
• Olive Cheese Balls
• Pomodori Secchi Imbottoti ("Sun-Dried Tomato Sandwiches"
• Whole Wheat Sesame Crackers
• Manhattan Clam Chowder Vi