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Source: Sunday Dinner

Roasted Red Pepper Spread
When served with crisp raw vegetables, this spread might more appropriately be called a dip. But we adore it spread on Parmesan Garlic Toasts, too. The flavors mellow if this is made a day ahead of time.
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Serves: 6
Prep Time: 20 minutes
Cook Time: Varies
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2 red peppers, halved, seeded and deveined
1 tablespoon olive oil
1/2 pound cream cheese
1/4 cup sour cream
1/2 red onion, coarsely chopped
4 drops Tabasco sauce
1/4 teaspoon Worcestershire sauce
Pinch cayenne pepper
2 tablespoons chives, finely chopped
Assorted raw vegetables, Parmesan Garlic Toasts or crackers

1. Preheat the broiler. Place the pepper halves directly on a broiler tray pan and spoon the olive oil over them. Broil, turning often, until the skins are charred. Transfer to a small paper bag and fold to seal. Set aside to cool, rub the charred skin from the peppers and cut them into fine dice. Transfer to a bowl.
2. Put the cream cheese, sour cream, onion, Tabasco sauce, Worcestershire sauce and cayenne in the bowl of a food processor fitted with the plastic or metal blade and process until smooth. Scrape the mixture into the bowl with the peppers. Add the chives and mix well. Cover and refrigerate for at least 1 hour.
3. Let the spread come to room temperature before serving. Serve with raw vegetables, Parmesan Garlic Toasts or crackers.

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