Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast 3 yellow bell peppers under the broiler or over a flame, turning with tongs, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool.

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  • Meanwhile, in a small skillet, add the shallot, garlic, olive oil and salt and pepper to taste. Cook over medium heat, stirring, until softened, about 5 minutes. Add the cumin and cook for 1 minute more. Let cool.

  • Peel the roasted peppers, discarding the stems and seeds, and transfer to a food processor; add the cream cheese. Process until nearly smooth, transfer to a bowl and stir in the cooled shallot mixture and the sour cream. Cover and refrigerate for 1 hour or up to 2 days.

  • In a medium pot of boiling water, cook the green beans for 1 minute. Drain and rinse with cold water. Peel the jicama and cut into 3/4-inch-thick spears; toss with the lime juice. Slice the remaining yellow bell pepper lengthwise into strips.

  • Season the dip with salt and pepper and serve with the green beans, jicama, red bell pepper and tomatoes.

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