One Noodle Soup

3 roasted capsicums
½ an onion, diced and fried in butter
½ tsp mixed herbs
6 leaves fresh basil, shredded
500g cream cheese
Salt, pepper and chilli powder

It is best to leave the cheese out of the fridge for a while to allow it to soften.

Remove all the skin and seeds from the capsicum and mix all ingredients – I like to leave the capsicum a little chunky although it can be blended in a machine to smooth the dip out.

Season.

This entry was posted on Monday, May 26th, 2008 at 12:12 pm by Damien and is filed under Butter, spices, salsa, dips, pickles and labrador pate. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.