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Potted Pepper Dip

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  Lemon juice 2 Tablespoon
  Olive oil/Cooking oil 2 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1 Dash
  Onion 1 Small, cut up
  Sweet peppers 4 Large, seeded and cut up (Red, Green, Yellow, Or Orange Colored)
  Cream cheese 8 Ounce, softened (1 Package)
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Prepared horseradish 1 Teaspoon
  Hot pepper sauce 3 Dash
  Sweet peppers 2 Medium, tops removed and seeded (Red, Yellow, And/or Orange Colored)
  Assorted vegetables/Breadsticks / both 1 Cup (16 tbs) (Dippers)

1 In a blender container or food processor bowl, combine the lemon juice, oil, sugar, salt, and black pepper. Add the onion and about one-third of the cut-up sweet peppers.
2 Cover and blend or process until smooth. Add the remaining cut-up sweet peppers; cover and blend until smooth. Transfer mixture to a mixing bowl. Let stand, covered, at room temperature at least 2 hours.
3 Place pureed vegetable mixture in sieve, pressing gently to drain off excess liquid. In a medium mixing bowl combine cream cheese, mayonnaise, horseradish, and hot pepper sauce.
4 Stir in pureed vegetable mixture. Cover and refrigerate for 2 to 3 hours. Spoon into the whole sweet pepper shells. Place filled peppers in the center of a serving platter; surround with vegetable dippers and/or breadsticks. If desired, garnish with fresh herbs.

Recipe Summary

Side Dish

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Potted Pepper Dip Recipe