Roasted Red Pepper Spread
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When served with crisp raw vegetables, this spread might more appropriately be called a dip. But, when spread on Parmesan Garlic Toasts, it’s great! The flavors mellow if this is made a day ahead of time.
2 red peppers, halved, seeded and veins removed
1 tablespoon olive oil
½ pound cream cheese
¼ cup sour cream
½ red onion, coarsely chopped
4 drops Tabasco sauce
¼ teaspoon Worcestershire sauce
Pinch of cayenne pepper
2 tablespoons finely chopped chives
Assorted raw vegetables, Parmesan Garlic Toasts, or crackers
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 in the bag. When cool, rub the charred skin from the peppers and cut them into a fine dice. Transfer to a bowl.
Put the cream cheese, sour cream, onion, Tabasco sauce, Worcestershire sauce, and cayenne pepper into 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.
Let the spread come to room temperature before serving. Serve with raw vegetables, Parmesan Garlic Toasts, or crackers.
Makes 6 servings
NOTE – This can be made ahead of time and will keep up to 4 days in the refrigerator. Use it to spread on sandwiches, crackers or cocktail bread.