Recipe - Roasted Pepper-Cheese Dip

1 pound Red bell peppers; (2 large)
2 Cloves garlic; large
8 ounce Neufchatel cheese; (1
package)
2 teaspoon Balsamic vinegar
One fourth teaspoon Salt
1/8 teaspoon Crushed red pepper; (1/8 to
1/4)

Cut bell peppers in half lengthwise; discard the seeds and membranes.

Place the peppers, skin side up, on a foillined baking sheet; flatten with
palm of hand.

Add garlic cloves to baking sheet. Broil 3 inches from heat 4 minutes. Turn
garlic over; broil 4 minutes or until garlic is blackened and charred.
Remove garlic from baking sheet; set aside.

Broil peppers an additional 2 minutes or until blackened and charred. Place
peppers in a ziptop heavyduty plastic bag, and seal; let stand 15
minutes. Peel peppers and garlic; discard skins.

Place the bell peppers and garlic in food processor; process until smooth,
scraping sides of bowl once. Add cheese, and process until smooth. Spoon
mixture into a bowl; stir in vinegar, salt, and pepper. Cover and chill.
Yield: 1Three fourths cups (serving size: 1 tablespoon).

Serving Ideas : Serve with raw vegetables.

Recipe by: Cooking Light, Nov/Dec 1994, page 152 Posted to TNT Prodigy's
Recipe Exchange Newsletter by Nancy Pallotta nancee@neo.lrun.com on Jul
16, 1997