Garnish with bunches of herbs for a festive finish.
1 1/2 cups
1 medium red pepper
1 package (8 ounces) cream cheese, softened
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 small garlic clove, coarsely chopped
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup snipped chives
1 teaspoon fresh thyme leaves
1. To roast pepper: Preheat broiler. Line broiling pan (without rack) with foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. 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. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.
2. Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces.
3. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stir in parsley, chives, and thyme. Cover and refrigerate if not serving right away.
(based on 1 tablespoon)
Total Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 11 mg
Sodium: 80 mg
Carbohydrates: 1 g
Fiber: 0 g
Protein: 1 g
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