 |
Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 3 |
|
Roasted peppers give this dip a robust flavor. Ingredients:
1 small red onion, chopped |
4 large red bell pepper, coarsely chopped |
2 tomatoes, cut into wedges |
1 jalapeno pepper, seeds and ribs removed, chopped |
4 cloves garlic, peeled |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
3 tablespoons olive oil |
1/4 cup whipping cream |
1 cup shredded mozzarella cheese |
Directions:
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
3. Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
4. 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 towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.
5. Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.
|
|