Recipe Roasted red bell spread/dip

[medtran49]

I'm using this later in the week for a spread on a Latin American type torta. It could also be used for a dip for crudites or have a bit (or a lot) of hot sauce added and used for shrimp or crab cocktail.

INGREDIENTS

1 medium red bell pepper
1/2 of a medium onion
4-5 garlic cloves, peeled
Splash of EVOO
Salt and pepper to taste
1 tsp lime juice
2 Tbsp packed cilantro leaves, leave out if you don't like cilantro

Options
1-2 Tbsp mayo, sour cream or yogurt if you want a more mayo type spread
Hot sauce to taste

DIRECTIONS

Cut the red bell in half, remove stem, seeds and large white veins. Peel and trim onion ends, cut in half. Trim root ends off garlic cloves. Place all on a small baking sheet, drizzle lightly with EVOO, add salt and pepper, then move around to coat.

Bake at 350F for 30 minutes. If desired, place under the broiler for a few minutes to lightly char onions and peppers. Allow to cool.

Peel skin off peppers. Place the roasted vegetables plus the lime juice and cilantro in a food processor and puree. Scrape into a serving/storage bowl. Stir in either of the options as desired. Refrigerate.

Can be made ahead up to a week.

 

[Morning Glory]

Roasted onion. garlic and pepper all together is a great combination and so easy to do. This is a lovely versatile dip.

 

[blades]

It's hard to go wrong with sofrito (the Spanish trinity.) Looks great.