Warm Pepper Dip - cooking recipe

Ingredients
    1 small red onion, chopped
    4 large red bell pepper, coarsely chopped
    2 tomatoes, cut into wedges
    1 jalapeno pepper, seeds and ribs removed, chopped
    4 cloves garlic, peeled
    1 teaspoon kosher salt
    1/2 teaspoon ground black pepper
    3 tablespoons olive oil
    1/4 cup whipping cream
    1 cup shredded mozzarella cheese
Preparation
    Preheat an oven to 450 degrees F (230 degrees C).
    Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
    Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
    Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.
    Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.

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