 
NOTICE: Cook time may vary depending on quantities requested.
|
| 1 |
large red pepper |
1 |
| |
OR |
| 1/2 cup |
drained bottled roasted red peppers |
125 mL |
| 1/2 cup |
Lactantia Ultra Spreadable Regular Cream Cheese |
125 mL |
PREPARATION
- Slice pepper in half, then core and seed. Place cut-side down on a foil-lined baking sheet. Roast, uncovered, until skin is lightly charred, from 20 to 25 minutes. Remove from oven and wrap foil around peppers. When cool enough to handle, peel off skin and discard.
- In a blender or food processor, whirl peppers with Lactantia Ultra Spreadable Regular Cream Cheese. Scrape into a small bowl and stir in green onions.
- Cover and refrigerate until firm, for at least 2 hours or up to 2 days.
Serving Tip:
Use as a sandwich spread or place in a small bowl and use as a dipping sauce for veggies or generously heap on slices of toasted baguette.
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