Quick dip great on pita chips

recipe finder

March 18, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Deborah Gandy of Florence, S.C., was looking for a recipe for a dip made with cream cheese, roasted red peppers and basil. She said she found the recipe on a package of Gardetto's rye chips but has since lost it and would love to make it again. She said it was a wonderful dip and great for a party.

Cindy Black of Huntley, Ill., sent in a recipe for a dip that sounded very much like the one Gandy described. It is made in the food processor and takes no time at all. She says it keeps well in the refrigerator and is especially delicious served with pita chips or raw vegetables.

Recipe request

* Geri Moore of Rye, N.Y., had a Chinese friend who made her Tibetan dumplings with noodle soup during her visit to the States. She thought it would be great to prepare this dish in honor of the coming 50th anniversary of the Dalai Lama's flight from Tibet to India.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipe finder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

roasted red pepper and basil dip

Makes about 1 1/2 cups

2 to 3 roasted red peppers

2 cloves garlic

8 ounces cream cheese

2 teaspoons balsamic vinegar

1/8 to 1/4 teaspoon crushed red-pepper flakes

1/8 to 1/4 teaspoon cayenne pepper

3 tablespoons fresh basil, shredded

Combine all ingredients in food processor and process until well blended. Serve immediately or refrigerate for up to 1 week.

Per tablespoon: : 37 calories, 1 gram protein, 3 grams fat, 2 grams saturated fat, 1 gram carbohydrate, 0 grams fiber, 10 milligrams cholesterol, 29 milligrams sodium

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