Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 Roasted Capsicum (Bell pepper) Dip 3 roasted red capsicums (bell peppers), at room temperature 125 g (4 1/2 oz) vegan cream cheese, softened 2 garlic cloves, crushed 1/2 cup basil leaves salt and pepper, to taste 1. Place capsicum, cream cheese, garlic and salt and pepper in a food processor. Process until smooth. 2. Spoon mixture into a bowl. Finely chop 1/3 cup basil and stir into capsicum mixture. Cover and refrigerate until ready to serve. 3. Spoon dip into a serving bowl. Top with remaining basil leaves. Serve. TIP: This dip is best made the day before serving to allow flavours to develop overnight. Serves 8. Quote Link to comment Share on other sites More sharing options...
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