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  • Vegetarian Dip

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    7 posts, 6 voices, 957 views, started May 12, 2013

    Posted on Sunday, May 12, 2013 by Nathalie Girard




    • Sapphire
      Offline

      Lately I've been trying out new vegetarian recipes. I still looove meat and want to eat it, but I also want to widen my food horizon.  We often have people over (almost every day during spring and summer), and since we do not have lots of revenue I cannot afford to serve meat every meal. So I borrowed books and I've been experiencing  and mixing different ingredients and spices.
      Here is a recipe that almost all my guests loved  and couldn't stop eating. I useit as an appetizer with fresh bread (baguette). I guess it could also be good with chips.  Hope you like it as well!

      Preparation: 15 min.
      Cooking: 30 min.

      Ingredients:
      2 red bell peppers
      ½ red oinion cut finely
      1 garlic clove pressed
      2 tb sp olive oil
      5 fresh basil leaves
      100gr (3 ½ oz) St-Moret cheese (like Philadelphia cheese)
      1tea sp dried tomatoes choped finely
      2 tea sp lemon juice
      Black pepper

      1.Preheat oven at 200°C (392°F).  Core  peppers and cut in large slices. Put  on metal plate and sprinkle onions, garlic and olive oil on.  Let  it roast in oven fr about 30 minutes until peppers are tender.

      2.Let them cool down then peal them. Mix with onions, garlic, oil and basil. Add the rest of the ingredients and mix until the mixture becomes creamy.

      3.Put in fridge to cool down.

      +1
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