Bell Pepper Dip

Ingredients

• 1 medium green bell pepper
• 1 medium yellow bell pepper
• 1 medium red bell pepper
• 1 medium orange bell pepper
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons virgin olive oil
• 1 dash hot sauce, to taste
• black pepper, to taste
• 1/2 teaspoon ground fennel
• 1/2 teaspoon cumin (or to taste)
• 1/2 teaspoon poultry seasoning (or to taste)

Directions

1. 1

   Uncooked Version: Cut peppers, garlic and onions for easy blending.

2. 2

   Add olive oil and seasonings to blender and puree.

3. 3

   (You may add a small amount of water for blending ease.) Serve chilled, hot (heat in microwave for 15 seconds on high) or at room temperature.

4. 4

   Cooked Version: This is a nice alternative (especially in hot weather) to roasting peppers.

5. 5

   Cube or dice peppers and onion and chop garlic.

6. 6

   Heat olive oil, onion and garlic in saute pan until just beginning to brown.

7. 7

   Add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.

8. 8

   Place contents in a blender or food processor and puree.

9. 9

   Great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.

10. 10

    Options and Seasoning Variations: Curry, cinnamon or mustard powder instead of cumin.

11. 11

    Add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.

12. 12

    To make a marinade, add 4 tablespoons of olive oil and 4 tablespoons of either blasamic, red wine, or cider vinegar with 2 tablespoons of lemon juice to season fish, poultry and tofu.

13. 13

    Refrigeration keeps dish approximately 4 days.