I made this for lunch for Jessica and Shannon. If I wasn’t already full from my other two dishes, I would have ate more of the dip. The taste of this spread is really good, I love it, and I love roasting peppers.
- 1 large roasted red pepper
- 2 garlic cloves, coarsely chopped
- 3 oz. cream cheese @ room temperature
- 2 parsley sprigs
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp paprika
- ¼ tsp salt
- 2 drops of Tabasco sauce
Put all ingredients in a food processor or blender, and blend until smooth. Transfer to a bowl, cover, and stick it in the freezer for 30 minutes because it’s runny. Serve with slices of bread.
*Adapted from First Look, Then Cook.