I love adding red bell peppers to most any savory dish I make. Roasting them just makes them more heavenly. This recipe is easy and always a hit--I've even sent this home with friends and they tell me they've eaten it for breakfast! Enjoy.
Roasted Red Pepper Dip
1 ½ cups roasted red peppers
2 cups shredded Cheddar cheese
2 cups shredded white Vermont Cheddar cheese
1 ½ cups mayonnaise
1 teaspoon hot sauce
½ cup minced leeks or green onions, white part and a bit of green
2 teaspoons freshly ground pepper
1 teaspoon paprika
Crushed oregano
Basil
Thyme
1 ½ cups roasted red peppers
2 cups shredded Cheddar cheese
2 cups shredded white Vermont Cheddar cheese
1 ½ cups mayonnaise
1 teaspoon hot sauce
½ cup minced leeks or green onions, white part and a bit of green
2 teaspoons freshly ground pepper
1 teaspoon paprika
Crushed oregano
Basil
Thyme
To roast red peppers--roast them over a flame or under the broiler until charred black. Then put peppers into a brown paper bag, close the top, and leave them alone until completely cooled. Then remove the peppers and peel off the charred skin and you are left with gorgeous roasted peppers.
Chop roasted red peppers and place in a mixing bowl with any leftover juices. Add Cheddar and Vermont Cheddar cheeses, mayonnaise, hot sauce, leeks or green onions, pepper and paprika. Season with oregano, basil, and thyme. Cover and refrigerate up to 3 days.
Serve with toasted pita bread triangles or plain water crackers. Also good in sandwiches.
From Capital Celebrations – Junior League of Washington
Photo courtesy of Jill Green
Kim
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