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Roasted Red Pepper Dip
Karen and Brad, Supper Club, November 2, 2002, "Thanksgiving"
Servings: 10
Reserve 1/2 of 1 roasted pepper. Place remaining
peppers in a blender or food processor and process
till chopped. 11 ounces goat cheese,
softened
3 ounces cream cheese,
softened Per Serving (excluding unknown
items): 180 Calories; 14g Fat
(69.9% calories from fat); 10g
Protein; 3g Carbohydrate; 1g
Dietary Fiber; 42mg Cholesterol;
134mg Sodium. Exchanges: 1 1/2
Lean Meat; 1/2 Vegetable; 2 Fat. Add cheeses and milk and process till smooth.
3 red bell pepper, roasted and
peeled Add salt and pepper to taste.
2 tablespoons milk or cream
salt and pepper, to taste
1 tablespoon parsley, fresh, Stir in reserved pepper. Garnish with parsley. Serve
with Crudite and toasted pita wedges. chopped
Cuisine: Thanksgiving Feast
                             
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