Potted Pepper Dip
|Sweet peppers||4 Large (Red Or Green)|
|Onion||1 Small, cut up|
|Lemon juice||1 Tablespoon|
|Cooking oil||2 Teaspoon|
|Prepared horseradish||1⁄2 Teaspoon|
|Plain yogurt||3⁄4 Cup (12 tbs)|
|Neufchatel cheese||4 Ounce, softened (Half Of 8 Ounce Package)|
|Bottled hot pepper sauce||3 Dash|
|Assorted vegetables||1⁄2 Cup (8 tbs)|
Quarter peppers lengthwise; remove stem and seeds.
Place peppers, peel side up, on baking sheet.
Broil 2 to 3 inches from heat for 4 to 5 minutes or till peppers are charred.
Cool, then peel peppers.
In blender container or food processor bowl place about 1/3 of the red or green peppers, the onion, lemon juice, cooking oil, salt, horseradish, and pepper.
Cover and blend till smooth.
Add another 1/3 of the peppers to mixture in blender container or food processor bowl; cover and blend till smooth.
Repeat with remaining peppers, Transfer mixture to bowl.
Cover and let stand at room temperature for 2 hours.
Sieve vegetable mixture, pressing gently to drain off excess liquid.
In mixing bowl combine yogurt, Neufchatel cheese, and hot pepper sauce.
Stir in sieved vegetable mixture.
If desired, spoon into 2 hollow green pepper shells; keep 1 shell chilled while serving the other.