Leftover dip is wonderful served cold with crudités or spread on sandwiches for a smoky flavor twist.
- 1 small onion diced
- 2 cloves garlic chopped
- 2 tbsp. olive oil divided
- 1 8-oz. jar roasted red peppers drained
- 1 tsp. dried oregano
- 8 oz. cream cheese
- 1/2 c. shredded cheddar cheese
- 1 lemon juiced
- 1 large whole-wheat pitas
- 1 bunch fresh chives thinly sliced
In pot over medium heat, cook onions and garlic in 1 tablespoon oil for 5 minutes. Transfer to food processor. Add peppers and oregano; puree until smooth.
In the same pot over low heat, combine red pepper puree and cream cheese; let simmer 10 minutes. Remove from heat; stir in cheddar and 2 tablespoons lemon juice. Season to taste with salt and pepper
Heat oven to 400 degrees Fahrenheit. Cut pita bread into fourths. Toss with remaining olive oil; bake 5 minutes or until crisp. Transfer dip to serving dish; garnish with chives. Serve with pita chips.