Roasted Red pepper & garlic dip
8 oz cream cheese
1 to 1 1/2 red peppers, roasted,peeled and seeded, or jarred roasted red peppers
1 head of garlic, roasted for 45 minutes at 325 degrees
salt
cayenne pepper
Cut the tip of the garlic head, pour 1 tsp olive oil into the garlic. Place in a garlic roaster (basically this is a clay dish with a clay lid.) To prepare the garlic roaster, soak the entire roaster in water for 10 minutes.
Roast in the oven for 45 minutes. Allow to cool.
Place all ingredients in a food processor and blend until smooth. Taste, add salt if desired, and sprinkle with cayenne pepper powder to taste. Keeps in the fridge for 7 - 10 days.
1 to 1 1/2 red peppers, roasted,peeled and seeded, or jarred roasted red peppers
1 head of garlic, roasted for 45 minutes at 325 degrees
salt
cayenne pepper
Cut the tip of the garlic head, pour 1 tsp olive oil into the garlic. Place in a garlic roaster (basically this is a clay dish with a clay lid.) To prepare the garlic roaster, soak the entire roaster in water for 10 minutes.
Roast in the oven for 45 minutes. Allow to cool.
Place all ingredients in a food processor and blend until smooth. Taste, add salt if desired, and sprinkle with cayenne pepper powder to taste. Keeps in the fridge for 7 - 10 days.
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