Red Bell Pepper Dip

3              tablespoons       Olive Oil

3              large                      Onions -- thinly sliced

2              ounces                 Roasted Red Bell Pepper

2              teaspoons           Fresh Thyme

2               tablespoon        Tomato Paste

1/2          cup                       Grated Parmesan Cheese

1/2          Cup                       Ricotta Cheese

 

Heat oil in a frying pan over medium heat. Add onions and cook, stirring occasionally, until golden and very soft, about 30 minutes. Add red peppers, thyme and tomato paste. Cook, stirring, for 5 minutes more.

 

Let cool briefly.   In a food processor, blend red pepper mixture, Parmesan and ricotta until smooth. If made ahead, cover and refrigerate until next day. Serve cold or at room temperature.