ROASTED RED PEPPER AND ONION DIP

Roasted Red Pepper and Onion Dip image

Provided by Wildflour

Time 50m

Yield 2 1/2 cups

Number Of Ingredients 6

1 small red onion, quartered
1 teaspoon olive oil
1 (7 ounce) jar roasted red peppers, drained
12 fresh basil leaves, can sub about 1/2 tsp. dried
12 ounces cream cheese, room temp
bagel chips, and or vegetables

Steps:

Preheat oven to 400 degrees.
Place quartered onion in small baking dish. Drizzle oil over.
Bake until soft, about 45 minutes. Cool.
Puree onion with roasted red peppers and basil leaves in food processor.
Add cream cheese and blend just until combined.
Season with salt and pepper to taste, pulse to blend.
Transfer to medium bowl, cover and refrigerate at least 3 hours.
Place dip in center of platter/serving plate and surround with bagel chips and/or cut fresh vegetables.
Makes about 2 1/2 cups.

Nutrition Facts : Calories 517.5, Fat 49.5, SaturatedFat 30.2, Cholesterol 149.7, Sodium 1490.6, Carbohydrate 9.7, Fiber 1.4, Sugar 1.5, Protein 11.2