WARM PEPPER DIP

WARM PEPPER DIP

“Roasted bell peppers and jalapeno peppers, gives this dip a robust flavor.”

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1 small red onion, chopped
4 large red bell peppers, coarsely chopped
2 tomatoes cut into wedges
1 jalapeno pepper, seeded and ribs removed, chopped
4 cloves garlic, peeled
1 tsp. kosher salt
½ tsp. ground black pepper
3 Tbsp. olive oil
¼ cup whipping cream
1 cup shredded mozzarella cheese


Preheat an oven to 450^.

Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.

Roast in the preheated oven until the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.

Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree in batches. Puree in batches until smooth and pour into a saucepan.

Cook and stir the pureed dip over medium-high heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.


Yield: 12 servings.