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Potted Pepper Dip

Holidaycooking's picture
Ingredients
  Peppers 4 Large (Red Or Green)
  Lemon juice 2 Tablespoon
  Olive oil/Cooking oil 2 Teaspoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Prepared horseradish 1⁄2 Teaspoon
  White pepper 1 Dash
  Onion 1 Small, cut up
  Cream cheese 8 Ounce, softened (1 Package)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Hot pepper sauce To Taste
  Green peppers 2 , tops removed and seeded (Red Or Green)
  Tortilla chips 1 Cup (16 tbs)
Directions

Dip the first 4 peppers into boiling water a few seconds.
Peel, seed, and cut up.
In blender container or food processor, place lemon juice, olive oil, sugar, salt, horseradish, white pepper, and one third of the cut up peppers and onion.
Cover; blend till smooth.
Add another third of the peppers and onion to mixture.
Cover; blend till smooth.
Repeat with remaining third of peppers and onion.
Transfer mixture to mixing bowl.
Let stand, covered, at room temperature for at least 2 hours.
Place pureed vegetable mixture in a sieve, pressing gently to drain off liquid.
In mixing bowl combine cream cheese, mayonnaise, and hot pepper sauce.
Stir in pureed vegetable mixture.
Cover and chill.
Spoon cheese mixture into the two hollow pepper shells.
Place peppers on serving platter.
Surround with tortilla chips.

Recipe Summary

Difficulty Level: 
Better Buy
Course: 
Side Dish
Method: 
Boiled
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Pepper

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