Red Bell Pepper and Cheddar Cheese
Dip
1/2 small onion, quartered
3 large garlic cloves, peeled
2 tsp. olive oil
2 large red bell peppers
1 1/2 cup grated sharp cheddar cheese
Dash cayenne pepper (or a few drops of Tabasco)
2 tbsp. chopped fresh chives
Preheat oven to 375. Place
onion and garlic in a small baking dish.
Drizzle with oil and bake until soft, about 50 minutes.
Char peppers over a gas flame or under the broiler until blackened
on all sides. Cool 10 minutes. Peel and seed peppers. Put all
ingredients except chives into a food processor and puree until
almost smooth. Transfer to a bowl and stir in chives.
Cover and refrigerate at least 2 hours. Overnight is fine.
