Potted Pepper Dip
|Lemon juice||2 Tablespoon|
|Olive oil/Cooking oil||2 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.