Bell Pepper Dip

1. 1

   Uncooked Version: Cut peppers, garlic and onions for easy blending.

2. 2

   Add olive oil and seasonings to blender and puree.

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   (You may add a small amount of water for blending ease.) Serve chilled, hot (heat in microwave for 15 seconds on high) or at room temperature.

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   Cooked Version: This is a nice alternative (especially in hot weather) to roasting peppers.

5. 5

   Cube or dice peppers and onion and chop garlic.

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   Heat olive oil, onion and garlic in saute pan until just beginning to brown.

7. 7

   Add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.

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   Place contents in a blender or food processor and puree.

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   Great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.

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    Options and Seasoning Variations: Curry, cinnamon or mustard powder instead of cumin.

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    Add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.

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    To make a marinade, add 4 tablespoons of olive oil and 4 tablespoons of either blasamic, red wine, or cider vinegar with 2 tablespoons of lemon juice to season fish, poultry and tofu.

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    Refrigeration keeps dish approximately 4 days.

* Per serving · 4 servings · Values may vary.