Pita Points With Roasted Red Pepper Dip Food

ROASTED RED PEPPER DIP

Steps:

• In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
• Blend it all together until it's smooth and creamy.
• Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.

PITA POINTS WITH ROASTED RED PEPPER DIP

Steps:

• Preheat Broiler.
• Cut the top and bottom 1/2" of the pepper off.
• Remove the stem carefully from the top.
• Pull the seeds and veins out of the middle of the pepper.
• Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.
• Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.
• Broil peppers 3 inches from the heat for 5 minutes until they start to get splotchy (use an upside down pan under them to get them closer if needed).
• Turn pan 180* and broil another 3-5 minutes until the skin is charred (you can tell when it starts to puff that they are ready).
• Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.
• Remove skin & discard.
• Reduce the oven to 200°F
• Cut the pita into eighths (pizza cutter works great).
• Place on cookie sheet and bake for 20-30 minutes.
• Set aside to cool.
• In a medium skillet, heat the oil.
• Saute the onion until soft, then add the garlic, cumin, and jalapeno.
• Continue to saute for 1 minute or until the garlic is fragrant.
• Place all ingredients in a food processor (except pita) and process until smooth.
• Adjust seasoning with sea salt & black pepper.
• Serve dip with toasted pita, cover and refrigerate left-over dip.