Stuffed Monster Heads
Roasted Pepper Dip
This dip melds the luscious flavors of roast peppers with onions, herbs, garlic, and thyme for a marvelous spread that is sure to please. You can use any color bell pepper for this dip, but for Halloween I like to use orange peppers, or an equal mixture of red and yellow peppers. Fall is a great time to make this dish when bell peppers are so reasonably priced. Roasting your own peppers is simple and easy to do, but you can use jarred roast peppers if desired.
2 tablespoons olive oil
2 tablespoons butter
3 medium onions, chopped
3 large sliced Roasted Peppers
2 tablespoons tomato paste
squeeze fresh lemon juice
1 tablespoon freshly minced thyme or 1 teaspoon crumbled dry thyme
1/2 cup ricotts cheese
1/2 cup freshly grated Parmesan cheese
Place the olive oil and butter in a medium heavy skillet. Heat over low heat until the butter melts. Add the onions to the skillet and cook over low/medium-low heat until the onions are soft a delicate golden brown color. Do not turn up the heat, this should take about 30 minutes, but make sure to stir occasionally to evenly brown. Add the peppers, tomato paste, lemon juice, and thyme to the onions and mix well. Stirring frequently, continue to cook for five minutes. Let the mixture cool to room temperature, then place in a blend or food processor and process until smooth. Add the ricotta and Parmesan cheese and process until the mixture is uniformly mixed and smooth. Serve at room temperature or chilled. May be made up to 2 days ahead of time.
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