Red Bell Pepper Dip
Servings: 1 bowl
A quick and easy recipe, great with a drink as an appetizer spread on bread toasts or as a dip with raw vegetables strips. All the flavors of South-France Provence in a delicious dip.
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Equipment
- Blender or food processor
Ingredients
- 3 red bell peppers or mix of colours
- 1 clove garlic
- 1 onion large
- 2 tablespoons olive oil
- 75 gr cream cheese Philadelphia or French Saint Môret, may replace by Greek yoghurt
- 1 teaspoon thyme or dried herbes de Provence
- salt
- pepper freshly ground
Instructions
- Ideally peel the peppers with a peeler. Remove the seeds and white membranes of bell peppers and roughly cube or dice peppers. Mince garlic and onions.
- In a pan, heat two tablespoons of olive oil. Add onion and garlic, don’t forget a generous pinch of salt (it will help water get out of onions this way they won’t burand fry at medium heat for about 5 minutes.
- Add bell peppers and thyme or herbes de Provence. Fry (or sauté I don’t really know which verb is the most appropriatat least 20 minutes over medium heat stirring occasionally so that it won’t stick to the pan.
- Chill before adding cream cheese (30 mn sould be enough).
- Mix in a blender or a food processor with cream cheese. Adjust the amount of cream cheese depending on the consistency obtained. Purée until smooth. Adjust seasoning if necessary.
Notes
The main steps : Pan fry bell peppers with onion, garlic and herbes de Provence. Chill then mix with cream cheese.