Roasted Red Pepper Dip

Submitted by Roland on Sun, 06/18/2000 - 21:31

3 large red peppers
2 teaspoons lemon juice
salt and pepper
1 clove garlic
1 8oz package cream cheese

Roast peppers. Puree with garlic and lemon juice. Add cubes of cream cheese. Season with salt and pepper. Refrigerate minimum 1 hour, maximum 2 days.

Course: 
Starters