Florida Vegetable Recipe

Florida Roasted Pepper Cheese Dip in Onion Cup

Vegetable-6091

Ingredients

Amount	Ingredient
1	large onion
	cooking oil spray
1/2 pound	low-fat Jarlsberg cheese, grated
3 tablespoons	margarine, softened
2 tablespoons	roasted red or yellow pepper
dash	garlic powder
3 drops	hot sauce
2 tablespoons	white wine or milk
3 tablespoons	milk
	grated nutmeg

Preparation
Preheat oven to 425 degrees F. To roast onion: Slice 1/2 inch from top of onion. With spoon or melon baller, scoop out center leaving a 1/2-inch-thick shell. Reserve scooped-out onion. Flute top edge of shell if desired. Fill cavity with crumpled up aluminum foil, spray lightly with oil and bake in 425-degree oven 25 to 30 minutes, until tender but still quite firm. While onion is roasting, measure out 1/4 cup of reserved onion and chop for immediate use (freeze or refrigerate remainder for some other use). Combine chopped onion with cheese, butter, roasted pepper, garlic powder, hot sauce, wine (if used) and milk. In blender or food processor, mix until smooth. Let stand 1 hour or refrigerate overnight to allow flavors to blend. Spoon mixture into onion shell, sprinkle with nutmeg and bring to room temperature before serving.

Yield
4 servings

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