unorthodoxchef

 Ingredients

1 red onion-caramelized and coarsely chopped

2 red peppers-halved and deveined

1/2 lb cream cheese

1/4 cup sour cream

1 tsp Tabasco

1/4 tsp Worcestershire

Pinch of Crushed red pepper or cayenne

1 tbsp olive oil

Note: For the red peppers, you may choose to roast them directly on your gas burners. It’s up to you. I prefer to roast them right over the flame. The flavor is much more enhanced.

• Roast your peppers in the oven or on your gas burners until they are charred.
• Remove peppers from the oven and place the peppers into a bag, preferably paper, to loosen the skins and let sweat. Let them cool.
• Remove peppers from bag and chop coarsely.
• Using a Robocoupe or food processor, place all of the ingredients into the machine. Please make sure you have already securely attached the blade before adding ingredients.
• Process the mix until smooth.
• Add the mix to a stainless steel bowl and refrigerate.

Accompaniments:

I tend to purchase french baguettes for garlic toast or Italian brad. You can also use fresh vegetables for dipping or Focaccia bread.

Tips:

I am a huge fan of Amber Honey and so when you add a drop of this to butter or dip, it tends to spark the flavors even more. I know it sounds Unorthodox, but I tend to like that fact.

Helpful Sites: If you need some assistance with roasting peppers, here are some great sites with some helpful pointers.

• Roasting Peppers - Allrecipes
• How to Roast A Red Pepper | eHow.com
• How to Roast a Red Pepper - Roasted Red Pepper Video - About.com

More Dip Recipes

• Spicy Spinach and Toasted Pine Nut Dip
• Holiday Pineapple Macadamia Nut Dip W/ Candied Spiced Pecans
• Happy Happy Halloween Pumpkin Dip
• Pineapple Vegetarian Cheese Ball
• Are You Crazy Cracker Dip?
• Hot Chili Dip

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