Recipe - Roasted Red Bell Pepper And Garlic Dip

2 Roasted red bell peppers;
peeled and seeded;
2 Cloves garlic; minced
1 pack (8ounce) cream cheese;
softened
2 tablespoon Lime juice
3 tablespoon Chopped fresh basil
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper

Notes: From Orange County Register

Cook's note: Some markets sell roasted red bell peppers in jars. Or, to
roast bell peppers, line a baking sheet or jellyroll pan with aluminum
foil, using enough foil so that you have extra on the sides. Place peppers
in a single layer on top of foil. Broil 68 inches below broiler element.
Rotate to char on all sides. Remove from oven and draw up sides of foil to
enclose peppers. Allow to rest 5 minutes. Open foil. When peppers are cool
enough to handle, peel and seed.

1. Place all ingredients in food processor. Process until smooth. If
desired, garnish with a sprig of fresh parsley or basil.

Yield: About 1 cups

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998