- 1/2 small onion, quartered
- 3 large garlic cloves, peeled
- 2 teaspoons olive oil
- 2 large red bell peppers
- 1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar
- Dash cayenne pepper
- 2 tablespoons chopped fresh chives
- Preheat oven to 375°F. 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.)