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Red Pepper Dip




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Red Pepper Dip

Servings: 15

Calories: 70

Protein: 3 g

Fat: 5 g

Cholesterol: 5 mg

* Ingredients:

3 T. olive oil

3 whole onions, thinly sliced

14 ounces roasted red peppers, drained

2 t. fresh thyme leaves

2 T. tomato paste

cup grated Parmesan cheese

cup part-skim ricotta cheese

thyme sprigs

raw vegetables or toasted baguette slices

* Directions:

Heat oil in a wide frying pan over medium-low heat. Add onions and
cook until very soft and golden (about 30 minutes); stir
occasionally at first, then more often as onions begin to turn
golden; do not brown. Add peppers, thyme leaves, and tomato paste
to onions; cook, stirring often, for 5 minutes. Cool slightly. In a
blender or food processer, whirl pepper mixture, Parmesan cheese,
and ricotta cheese until pureed. Transfer to a serving bowl. Cover
and refrigerate until next day. Serve cold or at room temperature.
Garnish with thyme springs.

 

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