Recipe by Mille®
Another good one for red pepper fans. From Good Housekeeping.
Top Review by Southern Lady
If I hadn't already roasted red peppers and had extra, I may not have rated as highly if I DID need to spend the time roasting. I wasn't that impressed. It needs a little zip, so I may add a dash of cayenne next time. It made a deep reddish color and everyone was expecting a hot flavor (we're from the South where spice is a big addition to almost everything). I made a double batch and have about 90% leftover, so I'm searching for a dish I can make where the red pepper dip can be an addition. Wish me luck!
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 teaspoon coarsely ground black pepper
- 1 teaspoon fresh thyme leave
- 1 cup loosely packed fresh parsley leaves, chopped
- 1 medium red pepper
- 1⁄3 cup milk
- 1⁄2 teaspoon salt
- 1 clove garlic, coarsely chopped
- 1⁄4 cup snipped chives
Directions See How It's Made
- ---To roast pepper---.
- Preheat broiler.
- Line broiling pan (without rack) with aluminum foil.
- Cut pepper lengthwise in half, discard stem and seeds.
- Arrange halves, cut side down, in broiling pan.
- Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes.
- Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.
- Remove pepper from foil.
- Peel off skin and discard.
- Cut each pepper half into 4 pieces.
- --To prepare dip--.
- In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth.
- Transfer mixture to medium bowl, stir in parsley, chives, and thyme.
- Cover and refrigerate if not serving right away.