"A man is better pleased when he
has a good dinner, than when his wife talks Greek."
- Dr. Samuel Johnson, from the General
Foods Kitchens Cookbook, 1959.
Red Bell Pepper Cream Cheese Dip
1 small red
1 teaspoon olive oil
1 7 oz. jar roasted red bell peppers, drained
12 fresh basil leaves or 1/2 teaspoon dried, crumbled
12 oz cream cheese, room temp
chilled blanched asparagus
red, green, and or yellow bell pepper strips
Preheat oven to
400 F. Place onion in small baking dish. Drizzle oil
Bake until soft, about 45 minutes. Cool.
Puree onion with roasted bell pepper and basil leaves in
processor. Add cream cheese and blend until just
combined. Transfer to medium bowl. Cover
and refrigerate at least 3 hours (can be prepared day ahead).
Place dip in center of platter. Surround with assorted dipping selections.