Bell Pepper Dip

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 medium green bell pepper
• 1 medium yellow bell pepper
• 1 medium red bell pepper
• 1 medium orange bell pepper
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons virgin olive oil
• 1 dash hot sauce, to taste
• black pepper, to taste
• 1/2 teaspoon ground fennel
• 1/2 teaspoon cumin (or to taste)
• 1/2 teaspoon poultry seasoning (or to taste)

Recipe

• 1 uncooked version: cut peppers, garlic and onions for easy blending.
• 2 add olive oil and seasonings to blender and puree.
• 3 (you may add a small amount of water for blending ease.) serve chilled, hot (heat in microwave for 15 seconds on high) or at room temperature.
• 4 cooked version: this is a nice alternative (especially in hot weather) to roasting peppers.
• 5 cube or dice peppers and onion and chop garlic.
• 6 heat olive oil, onion and garlic in saute pan until just beginning to brown.
• 7 add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.
• 8 place contents in a blender or food processor and puree.
• 9 great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.
• 10 options and seasoning variations: curry, cinnamon or mustard powder instead of cumin.
• 11 add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.
• 12 to make a marinade, add 4 tablespoons of olive oil and 4 tablespoons of either blasamic, red wine, or cider vinegar with 2 tablespoons of lemon juice to season fish, poultry and tofu.
• 13 refrigeration keeps dish approximately 4 days.