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Red Bell Pepper and Cheddar Cheese Spread Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

1/2 sm Onion, Quartered

3 lg Cloves Garlic, Peeled

2 ts Olive Oil

2 Red Bell Peppers

1 1/2 c Tillamook Cheddar Cheese, Or

Other Sharp Cheddar, Grated And Packed To Measure ds Cayenne Pepper 2 tb Chives, Fresh, Chopped

Preheat oven to 375?F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. Recipe from Bon Appetit, March, 1993. Source: Bon Appetit - March, 1993

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<h1>Red Bell Pepper and Cheddar Cheese Spread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 sm Onion, Quartered <P>3 lg Cloves Garlic, Peeled <P>2 ts Olive Oil <P>2 Red Bell Peppers <P>1 1/2 c Tillamook Cheddar Cheese, Or <P>Other Sharp Cheddar, Grated And Packed To Measure ds Cayenne Pepper 2 tb Chives, Fresh, Chopped <P>Preheat oven to 375?F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. Recipe from Bon Appetit, March, 1993. Source: Bon Appetit - March, 1993 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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