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Ingredients

1 small red onion, chopped 4 large red bell pepper, coarsely chopped 2 tomatoes, cut into wedges 1 jalapeno pepper, seeds and ribs removed, chopped 4 cloves garlic, peeled 1 teaspoon kosher salt ½ teaspoon ground black pepper 3 tablespoons olive oil ¼ cup whipping cream 1 cup shredded mozzarella cheese

Nutrition Info

96.6 calories carbohydrate: 5.7 g cholesterol: 12.8 mg fat: 6.9 g fiber: 1.6 g protein: 3.3 g saturatedFat: 2.6 g servingSize: - sodium: 224.1 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Preheat an oven to 450 degrees F (230 degrees C).
Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper, drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.
Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.

3 cups

Roasted peppers give this dip a robust flavor.