Roasted Red Pepper Dip
- 1 medium-size sweet red pepper
- 3 tablespoons Neufcha@Gtel cheese, softened
- 1 teaspoon white wine vinegar
- 1/2 teaspoon prepared horseradish
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 24 fat-free crackers
- Cut pepper in half lengthwise; remove and discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet; flatten pepper halves with palm of hand. Broil pepper 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool. Remove from water; peel and discard skins.
- Place roasted pepper, cheese, and next 4 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a small bowl; cover and chill thoroughly. Serve with fat-free crackers.
sweet red pepper, cheese, white wine vinegar, horseradish, salt, ground red pepper, crackers
Taken from www.myrecipes.com/recipe/roasted-red-pepper-dip-4 (may not work)