Red Pepper Dip
Description
This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.
Red Pepper Dip
Servings: 15
Calories: 70
Protein: 3 g
Fat: 5 g
Cholesterol: 5 mg
* Ingredients:
3 T. olive oil
3 whole onions, thinly sliced
14 ounces roasted red peppers, drained
2 t. fresh thyme leaves
2 T. tomato paste
½ cup grated Parmesan cheese
½ cup part-skim ricotta cheese
thyme sprigs
raw vegetables or toasted baguette slices
* Directions:
Heat oil in a wide frying pan over medium-low heat. Add onions and
cook until very soft and golden (about 30 minutes); stir
occasionally at first, then more often as onions begin to turn
golden; do not brown. Add peppers, thyme leaves, and tomato paste
to onions; cook, stirring often, for 5 minutes. Cool slightly. In a
blender or food processer, whirl pepper mixture, Parmesan cheese,
and ricotta cheese until pureed. Transfer to a serving bowl. Cover
and refrigerate until next day. Serve cold or at room temperature.
Garnish with thyme springs.
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