Roasted Red Bell Pepper Dip

Photo provided by Junior League of Baton RougeServe Roasted Red Bell Pepper Dip with bagel chips or fresh vegetables. Show caption
Photo provided by Junior League of Baton RougeServe Roasted Red Bell Pepper Dip with bagel chips or fresh vegetables.

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.