Jan 23, 2013 15:25 Roasted Red Bell Pepper Dip Roasted Red Bell Pepper Dip Photo provided by Junior League of Baton RougeServe Roasted Red Bell Pepper Dip with bagel chips or fresh vegetables. Junior League of Baton Rouge Jan. 23, 2013 Comments 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 Bagel chips Chilled, blanched fresh asparagus spears Cherry tomatoes Red, green, orange and/or yellow bell pepper strips Fresh mushrooms 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.