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Roasted Red Pepper Dip

Serves: 16
Total Calories: 72

Ingredients

1 cup jarred or fresh roasted red bell pepper, drained and minced
1 red chili pepper, seeded and minced (substitute 1/2 teaspoon Asian Chile oil, reduce EVOO by 1/2 tablespoon)
1 (8-ounce) package cream cheese, room temperature
2 tablespoons extra virgin olive oil (EVOO)
1 tablespoon honey
1 clove garlic, crushed or mashed
1 tablespoon rosemary, minced

Directions:

In a medium bowl, combine peppers, cream cheese, honey, and EVOO beat until smooth. Vigorously stir in garlic then fold in rosemary. Serve with bagel or pita crisps or pita bread wedges. You can use a food processor while at home but this has been written for camp or D.O.G. events. When mixing at tome just fold in the rosemary after processing and placing in a serving dish, or the rosemary will be way to strong.

Nutritional Facts:

Serves: 16
Total Calories: 72
Calories from Fat: 60

This Roasted Red Pepper Dip recipe is from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook. Download this Cookbook today.


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