RED BELL PEPPER & CHEDDAR CHEESE SPREAD

      Title: RED BELL PEPPER & CHEDDAR CHEESE SPREAD
  Categories: Spreads, Appetizers
       Yield: 1 Servings
  
     1/2 sm Onion, Quartered
       3 lg Cloves Garlic, Peeled
       2 ts Olive Oil
       2    Red Bell Peppers
   1 1/2 c  Tillamook Cheddar Cheese, Or
            Other Sharp Cheddar,
            Grated And Packed To Measure
         ds Cayenne Pepper
       2 tb Chives, Fresh, Chopped
  
   Preheat oven to 375øF.  Place onion and garlic in small baking dish.
   Drizzle with oil.  Bake until soft, stirring occasionally, about 50
   minutes.  Cool. 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.) Makes about 1-1/2 cups. Excellent with
   crackers, on crusty country bread or served with a dip with crudites.
   Recipe from Bon Appetit, March, 1993. Source: Bon Appetit - March,
   1993
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