Spicy Red Bell Pepper Dip

  • Yield: 12 servings


1small red onion, peeled
1teaspoon olive oil
1-- (7-ounce) jar roasted red peppers, drained
12-- fresh basil leaves, or 1/2 teaspoon dried basil
12ounces cream cheese, softened
2tablespoons prepared horseradish
3/4teaspoon salt
1/4teaspoon cayenne pepper
-- Red and green bell peppers, cut into strips
-- Mushrooms, halved
-- Grape tomatoes
-- Asparagus spears, blanched
-- Bagel chips


  1. Preheat oven to 400F.  Place the onion in a small baking dish.  Drizzle with the olive oil.  Bake for 45 minutes or until soft.  Let cool.  Puree the onion, roasted peppers and basil in a food processor.  Add the cream cheese and process just until combined.  Remove to a bowl and stir in horseradish, salt and cayenne.  Cover and chill at least 3 hours.
  2. Place the bowl of dip in the center of a serving platter.  Surround with bell pepper strips, mushroom halves, tomatoes, asparagus spears and bagel chips.

Recipe reprinted with permission from the Junior League of Augusta’s Par 3: Tea Time at the Masters (the Junior League of Augusta, Ga., 2005).