BELL PEPPER DIP

Bell Pepper Dip image

Provided by Shirl J 831

Categories Spreads

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

1 medium green bell pepper
1 medium yellow bell pepper
1 medium red bell pepper
1 medium orange bell pepper
1 medium onion
3 cloves garlic
2 tablespoons virgin olive oil
1 dash hot sauce, to taste
black pepper, to taste
1/2 teaspoon ground fennel
1/2 teaspoon cumin (or to taste)
1/2 teaspoon poultry seasoning (or to taste)

Steps:

Uncooked Version: Cut peppers, garlic and onions for easy blending.
Add olive oil and seasonings to blender and puree.
(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.
Cooked Version: This is a nice alternative (especially in hot weather) to roasting peppers.
Cube or dice peppers and onion and chop garlic.
Heat olive oil, onion and garlic in saute pan until just beginning to brown.
Add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.
Place contents in a blender or food processor and puree.
Great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.
Options and Seasoning Variations: Curry, cinnamon or mustard powder instead of cumin.
Add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.
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.
Refrigeration keeps dish approximately 4 days.