Roasted Red Pepper & Herb Dip

[Guest guest]

Roasted Red Pepper & Herb Dip

 

 

 

 

 

1 (8

 

ounces) package cream cheese, softened

 

1/4

 

teaspoon coarsely ground black pepper

 

1

 

teaspoon fresh thyme leave

 

1

 

cup loosely packed fresh parsley leaves, chopped

 

1

 

medium red pepper

 

1/3

 

cup milk

 

1/2

 

teaspoon salt

 

1

 

clove garlic, coarsely chopped

 

1/4

 

cup snipped chives

 

 

 

1.

---Toroast pepper---.

 

2.

Preheat broiler.

 

3.

Line broiling pan (without rack) with aluminum foil.

 

4.

Cut pepper lengthwise in half, discard stem and seeds.

 

5.

Arrange halves, cut side down, in broiling pan.

 

6.

Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes.

 

7.

Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.

 

8.

Remove pepper from foil.

 

9.

Peel off skin and discard.

 

10.

Cut each pepper half into 4 pieces.

 

11.

--Toprepare dip--.

 

12.

In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth.

 

13.

Transfer mixture to medium bowl, stir in parsley, chives, and thyme.

 

14.

Cover and refrigerate if not serving right away.