Caramelized Onion And Roasted Red Pepper Dip Recipe

• 1 tsp minced garlic
• 1/2 c. minced green onions
• 2 c. reduced fat or possibly regular cream cheese, softened
• 1/2 c. diced tomatoes
• 1 Tbsp. lowfat sour cream
• 1 x grilled chicken breast, diced
• 1 can (15 ounces) cooked black beans
• 1 Tbsp. fresh minced basil Tabasco sauce to taste Seasoned salt to taste
• 1 c. mixed grated cheese
• 1 bag tortilla chips

1. Preheat the broiler.
2. Place the pepper under the broiler and broil, turning often, till the skin is charred and blackened on all sides, about 10 min.
3. Remove the pepper from the broiler and place it in a bowl and cover with plastic wrap.
4. Let stand 15 min.
5. Meanwhile, heat the extra virgin olive oil in a large skillet over high heat till warm but not smoking.
6. Add in the onions and cook, without stirring, till they begin to caramelize, about 2 min.
7. Reduce the heat to medium and continue cooking, stirring, till the onions are softened and caramelized, about 5 min.
8. Transfer to paper towels to drain.
9. Remove the charred skins from the pepper, throw away the seeds and ribs and finely dice the flesh.
10. In a medium bowl whisk together the cream cheese, lowfat sour cream and salt.
11. Stir in the bell pepper, caramelized onion and pepper to taste.
12. Stir in the green onions just before serving.
13. Serve the dip with sliced vegetables, such as celery and carrot sticks, and potato chips.
14. Makes 2 1/4 c.
15. Cook's note: This dip can be made one day ahead (without the green onions), chilled and covered.
16. Stir in the green onions just before serving.

garlic, green onions, regular cream cheese, tomatoes, sour cream, chicken breast, black beans, tabasco sauce, cheese, tortilla chips

Taken from cookeatshare.com/recipes/caramelized-onion-and-roasted-red-pepper-dip-99976 (may not work)