Red Bell Pepper & Cheddar Cheese Spread
Yield
1 1/2 cupsPrep
15 minCook
50 minReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | small |
onions
quartered |
|
| 3 | each |
garlic cloves
peeled |
|
| 2 | teaspoons |
olive oil
|
|
| 2 | each |
sweet red bell peppers
|
|
| 1 ½ | cups |
cheddar cheese, very old, sharp
grated and packed to measure |
|
| 1 | dash |
cayenne pepper
|
*
|
| 2 | tablespoons |
chives
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | small |
onions
quartered |
|
| 3 | each |
garlic cloves
peeled |
|
| 1E+1 | ml |
olive oil
|
|
| 2 | each |
sweet red bell peppers
|
|
| 355 | ml |
cheddar cheese, very old, sharp
grated and packed to measure |
|
| 1 | dash |
cayenne pepper
|
*
|
| 3E+1 | ml |
chives
fresh, chopped |
|
Directions
Preheat oven to 375℉ (190℃).
Place onion and garlic in small baking dish .
Drizzle with oil.
Bake until soft, stirring occasionally, about 50 minutes.
Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides.
Cool 10 minutes. Peel and seed peppers, pat dry.
Place all ingredients except chives in processor. Purée until almost smooth.
Transfer to bowl. Stir in chives. Season with salt and pepper.
Cover and refrigerate at least 2 hours.
