A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Roasted Red Pepper And Ricotta Dip
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- #92410
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large red bell pepper, roasted, peeled, seeded and cut into chunks
2 cloves garlic, peeled, chopped
1 green onion, trimmed
3/4 cup part-skim milk ricotta cheese
1 tablespoon cream cheese
1 tablespoon chopped fresh mint leaves, plus more for garnish
1 tablespoon chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
directions
Combine roasted red pepper, garlic and green onion in a food processor and process until chopped.
Add ricotta, cream cheese, mint, cilantro and black pepper. Process until well combined but not necessarily smooth.
Transfer to a serving bowl, garnish with mint and serve immediately or cover and refrigerate up to 4 hours.
Recipe Source: "Party Dips" by Sally Sampson
added by
quibrey
nutrition data
Nutritional data has not been calculated yet.
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