Junior League of Baton Rouge
Roasted Red Bell Pepper Dip
Makes 21/2 cups. Recipe is from “River Roads Recipes IV: Warm Welcomes, Entertaining Menus From Our Homes to Yours” by the Junior League of Baton Rouge.
1 tsp. olive oil
1 small red onion, cut into quarters
1 (7-oz.) jar roasted red bell peppers, drained
12 fresh basil leaves, crushed, or ½ tsp. dried basil
12 ozs. cream cheese, softened
Chilled, blanched fresh asparagus spears
Red, green, orange and/or yellow bell pepper strips
1. Drizzle the olive oil over the onion in a small baking dish. Bake at 400 degrees for 45 minutes or until tender. Let stand until cool.
2. Process the onion, roasted peppers and basil in a food processor until pureed. Add the cream cheese and pulse until combined. Chill, covered, for 3 hours or longer.
3. To serve, mound the cream cheese mixture in the center of a serving platter. Surround with bagel chips, asparagus spears, cherry tomatoes, bell pepper strips and mushrooms.