Cream Cheese & Roasted Pepper Dip
2016-06-30- Cuisine: American
- Course: Appetizer
- Skill Level: Easy
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- Servings: 16
- Prep Time: 20m
- Cook Time: 30m
Average Member Rating
(4 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
43 -
Total Fat
4 g -
Saturated Fat
2 g -
Cholesterol
13 mg -
Sodium
39 mg -
Potassium
42 mg -
Carbohydrates
2 g -
Dietary Fiber
0 g -
Sugars
1 g -
Protein
1 g
Ingredients
- 1 small sweet green or red pepper, or a small jar of roasted peppers
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup thinly sliced onion
- 1 clove garlic, thinly sliced
- 4 drops red hot sauce
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped chives
- raw vegetables for dipping
Method
Step 1
Roast pepper in oven, on gas burner, or grill until skin turns black and blisters. Place peppers in a bowl and cover tightly with plastic wrap. When cool enough, remove skin and seeds. Cut and dice peppers.
Step 2
Put cream cheese, sour cream, onion, garlic, red pepper sauce and Worcestershire sauce into blender. Blend. Dip will be thin and smooth but will thicken up when it chills. Put in bowl. Stir in roasted peppers and chives. Chill until serving. Serve with raw vegetables.