Red Pepper Dip with Pita Points - First for Women

Red Pepper Dip with Pita Points

food & photo

Yields 6 servings
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes

Leftover dip is wonderful served cold with crudités or spread on sandwiches for a smoky flavor twist.

Ingredients

  • 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

Instructions

  1. 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.

  2. 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

  3. 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.