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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Roasted Pepper Cheese Dip in Onion Cup

Amount Ingredient
1 large onion
  cooking oil spray
1/2 pound low-fat Jarlsberg cheese, grated
3 tablespoons margarine, softened
2 tablespoons roasted red or yellow pepper
dash garlic powder
3 drops hot sauce
2 tablespoons white wine or milk
3 tablespoons milk
  grated nutmeg

Preheat oven to 425 degrees F. To roast onion: Slice 1/2 inch from top of onion. With spoon or melon baller, scoop out center leaving a 1/2-inch-thick shell. Reserve scooped-out onion. Flute top edge of shell if desired. Fill cavity with crumpled up aluminum foil, spray lightly with oil and bake in 425-degree oven 25 to 30 minutes, until tender but still quite firm. While onion is roasting, measure out 1/4 cup of reserved onion and chop for immediate use (freeze or refrigerate remainder for some other use). Combine chopped onion with cheese, butter, roasted pepper, garlic powder, hot sauce, wine (if used) and milk. In blender or food processor, mix until smooth. Let stand 1 hour or refrigerate overnight to allow flavors to blend. Spoon mixture into onion shell, sprinkle with nutmeg and bring to room temperature before serving.

4 servings

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