Roasted
Red Pepper Spread
When
served with crisp raw vegetables, this spread might more appropriately
be called a dip. But we adore it spread on Parmesan Garlic Toasts, too.
The flavors mellow if this is made a day ahead of time.
Ingredients:
- 2 red
peppers, halved, seeded and deveined
- 1 tablespoon
olive oil
- 1/2
pound cream cheese
- 1/4
cup sour cream
- 1/2
red onion, coarsely chopped
- 4 drops
Tabasco sauce
- 1/4
teaspoon Worcestershire sauce
- Pinch
of cayenne pepper
- 2 tablespoons
finely chopped chives
- Assorted
raw vegetables, Parmesan Garlic Toasts or crackers
Method:
1. Preheat the broiler. Place the pepper halves directly
on a broiler tray pan and spoon the olive oil over them. Broil, turning
often, until the skins are charred. Transfer to a small paper bag and
fold to seal. Set aside to cool inside the bag. When cool, rub the charred
skin from the peppers and cut them into fine dice. Transfer to a bowl.
2. Put the cream cheese, sour cream,
onion, Tabasco sauce, Worces-tershire sauce and cayenne in the bowl
of a food processor fitted with the plastic or metal blade and process
until smooth. Scrape the mixture into the bowl with the peppers. Add
the chives and mix well. Cover and refrigerate for at least 1 hour.
3. Let the spread come to room temperature
before serving. Serve with raw vegetables, Parmesan Garlic Toasts or
crackers.
Serves 6
Pantry
Suggestions:
Roasted Red Pepper Spread-this can be made ahead of time and will keep
for up to 4 days in the refrigerator. Use it spread on sandwiches, crackers
or cocktail bread.
From Sunday
Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books
