Bell Pepper Dip

"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

Submitted by:

Sue Moran



Preparation time:



1 small red onion, quartered
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


For dipping:

bagel chips
chilled blanched asparagus
cherry tomatoes
red, green, and or yellow bell pepper strips


Preheat oven to 400 F.  Place onion in small baking dish.  Drizzle oil over.
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.