Julie made two wonderful dips: one had olive oil and capers; the other was creamy. Mary brought a bottle of Barolo wine made by a co-worker's husband. Steve brought his friend Paul, who graduated from Rice in 1979. I graduated in 1977. Small world. The hopping lederhosen presided over my segue into year 53.
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I hope ya had a Happy Birthday! Thanks for having us over for a fun evening! Here's the recipe for Roasted Red Pepper dip:
Roasted Pepper-Cheese Dip
(Cooking Light Complete Cookbook)
2 large red bell peppers
2 large unpeeled garlic cloves
1 8-oz. pkg. 1/3 less fat cream cheese
2 tsp. balsamic vinegar
1/4 tsp. salt
1/8 to 1/4 tsp. crushed red pepper
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Add garlic to baking sheet, and broil 4 minutes. Turn garlic over; broil 4 minutes more or until blackened. Remove garlic from baking sheet; set aside. Broil peppers an additional 2 minutes or until blackened. Place peppers in a zip-top plastic bag and seal; let stand 15 minutes. Peel peppers and garlic; discard skins.
3. Place roasted peppers and garlic in a food processor; process until smooth, scraping sides of bowl once. Add cheese; process until smooth. Spoon into a bowl and stir in vinegar, salt, and crushed red pepper. Serve immediately or cover and chill. Serve with raw vegetables. Yield: 1 1/2 cups.
And the other dip is called Bagna Cauda, an Italian dip. Meows!
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