0 recipes from contoocook and beyond


l small red onion, quartered
l tsp. olive oil
l 7-oz. jar roasted red bell peppers, drained
1/2 tsp. dried, crumbled basil leaves
12 oz. cream cheese, room temp.

Bagel chips, chilled blanched asparagus, cherry tomatoes, etc.
Preheat oven to 400. Place onion in small baking dish. Drizzle oil
over. Bake until soft, about 45 mins. Cool. Puree onion with
roasted bell peppers & basil leaves in processor. Add cream cheese
and blend just until combined. Transfer to med. bowl. Cover and
refrigerate dip at least 3 hours. (Can be prepared l day ahead).
Place dip in center of platter. Surround dip with bagel chips,
blanched asparagus, cherry tomatoes, bell pepper strips & shrooms.
Makes about 2-l/2 cups.

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