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Epicurious

Red Bell Pepper and Cheddar Cheese Salad

3.8

(4)

Excellent with crackers, on crusty country bread or served as a dip with crudités.

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

1/2 small onion, quartered
3 large garlic cloves, peeled
2 teaspoons olive oil
2 large red bell peppers
1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar
Dash cayenne pepper
2 tablespoons chopped fresh chives

Preparation

  1. Step 1

    Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool.

    Step 2

    Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

TagsSaladAmericanBell PepperVegetableCheddarCheeseDairyStarterDinnerLunchGluten FreeNut FreeVegetarianEasyOven BakeBroilFood ProcessorBon Appétit
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