Kickoff Pepper Dip
A sweet pepper puree, horseradish, and bottled hot pepper sauce blend with cream cheese and mayonnaise for a dynamite dip for veggies or breadsticks.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
Servings:
Makes about 2-1/2 cups.
Ingredients
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4 large red, green, yellow, or orange sweet peppers, seeded and cut up
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1 small onion, cut up
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1/4 cup water
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1 8-ounce package reduced-fat cream cheese (Neufchtel), softened
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1/4 cup low-fat mayonnaise dressing or light salad dressing
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2 tablespoons lemon juice
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2 teaspoons olive oil or cooking oil
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1 teaspoon prepared horseradish
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1/4 teaspoon salt
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Few dashes bottled hot pepper sauce
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3 small red, yellow, orange, and/or green sweet peppers, tops and seeds removed (optional)
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Assorted vegetable dippers (such as baby carrots, sliced zucchini, and/or celery sticks) and/or breadsticks
Directions
1.
In a blender or large food processor, combine about one-third of the cut up sweet peppers, the onion, and the water. Cover and blend or process until smooth. Add the remaining cut up peppers; cover and blend until smooth.
2.
Place pureed vegetable mixture in a fine sieve; press mixture gently to drain off excess liquid. Set aside.
3.
In a medium bowl, combine cream cheese, mayonnaise dressing, lemon juice, oil, horseradish, salt, and hot pepper sauce. Beat with an electric mixer on medium speed. Beat in pureed vegetable mixture. Cover and chill for at least 4 hours or up to 12 hours.
4.
Tote dip, sweet pepper shells (if using), and vegetable dippers (if using) in an insulated cooler with ice packs. If desired, spoon dip into the sweet pepper shells. Serve with vegetable dippers and/or breadsticks. Makes about 2-1/2 cups.
Nutrition information
Calories 46, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 9 mg, Sodium 104 mg, Carbohydrate 3 g, Total Sugar 0 g, Fiber 1 g, Protein 1 g. Exchanges: Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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