Roasted Pepper Dip

This is my very favorite roasted red pepper dip. The color makes it great for Halloween, too.

• Ready In: 45 mins
• Yields: 1 1/2 cups

Ingredients

• 2  tablespoons olive oil
• 2  tablespoons butter
• 3  medium onions, chopped
• 3  large  sliced  roasted peppers
• 2  tablespoons tomato paste
• 1  dash fresh lemon juice
• 1  teaspoon  crumbled dried thyme
• 1⁄2 cup ricotta cheese
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Heat olive oil and butter in a skillet over low heat until the butter melts.
2. Add the onions and cook over low/medium-low heat until the onions are golden brown color. Don't rush it; this will take about 30 minutes. Just make sure to stir them every so often so they brown evenly.
3. Add the peppers, tomato paste, lemon juice, and thyme to the onions and mix well. Cook for 5 minutes, stirring frequently.
4. Remove from heat and let cool to room temperature. Process until smooth in a blender or food processor.
5. Add the ricotta and Parmesan cheese and process until the mixture is smooth and well-mixed.
6. Serve at room temperature or chilled. May be made up to 2 days ahead of time.