Red Bell Pepper and Cheddar Cheese Salad
- 1/2 small onion, quartered
- 3 large garlic cloves, peeled
- 2 teaspoons olive oil
- 2 large red bell peppers
- 1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar
- Dash cayenne pepper
- 2 tablespoons chopped fresh chives
- Preheat oven to 375F.
- Place onion and garlic in small baking dish.
- Drizzle with oil.
- Bake until soft, stirring occasionally, about 50 minutes.
- Cool.
- Meanwhile, char peppers over gas flame or under broiler until blackened on all sides.
- Cool 10 minutes.
- Peel and seed peppers; pat dry.
- Place all ingredients except chives in processor.
- Puree until almost smooth.
- Transfer to bowl.
- Stir in chives.
- Season with salt and pepper.
- Cover and refrigerate at least 2 hours.
- (Can be prepared 1 day ahead.)
onion, garlic, olive oil, red bell peppers, cheddar cheese, cayenne pepper, fresh chives
Taken from www.epicurious.com/recipes/food/views/red-bell-pepper-and-cheddar-cheese-salad-1298 (may not work)