3 ½ Tablespoon Kinloch Plantation Pecan Oil
1 teaspoon butter
3 medium onions, chopped
3 large sliced roasted peppers (any color)
2 Tablespoon tomato paste
Juice of 1 medium fresh lemon
1 Tablespoon freshly minced thyme or 1 teaspoon crumbled dry thyme
½ Cup Ricotta Cheese
½ Cup freshly grated parmesan cheese

Place Pecan Oil and butter in medium heavy skillet. Heat over low heat until the butter melts. Add onions and cook over low/med-low heat until the onions are a soft delicate golden brown. Do not turn up the heat, this should take about 30 minutes, but stir occasionally to evenly brown. Add peppers, tomato paste, lemon juice and thyme to the onions and mix well. Stir frequently and cook about 5 minutes. Let the mixture cool to room temperature, then place in a blender or food processor and process until smooth. Add ricotta and parmesan cheese and process until the mixture is uniformly mixed and smooth. Serve at room temperature or chilled. May be made up to 2 days ahead.|

KINLOCH PLANTATION ROASTED RED PEPPER DIP

  • Product Code: KINLOCH PLANTATION ROASTED RED PEPPER DIP Recipe
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