Red Bell Pepper and Cheddar Cheese Spread

[Guest guest]

Red Bell Pepper and Cheddar Cheese Spread

 

1/2 small onion, quartered

3 large cloves garlic, peeled

2 tsps. olive oil

2 red bell peppers

1 1/2 cup cheddar cheese, or other sharp cheddar, grated and packed to measure

dash cayenne pepper

2 tbsps. fresh chives, chopped

 

Preheat oven to 375 degrees. Place onion and garlic in small baking dish.

Drizzle with olive 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 onion, garlic, bell peppers, cheddar cheese, and cayenne in food

processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season

with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1

day ahead.) Excellent with crackers, on crusty country bread or served as a dip

with crudites.

Makes about 1 1/2 cups.