Potted Pepper Dip
The original spicy dip recipe, from 1978, was spooned in green peppers and served with tortilla chips. This up-to-date version calls for colorful, vitamin-loaded pepper cups and assorted dippers of vegetables, breadsticks, and crackers.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
Servings:
about 2 cups dip
Ingredients
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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 sugar
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1/4 teaspoon salt
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Dash black pepper
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1 small onion, cut up
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4 large red, green, yellow, or orange sweet peppers, seeded and cut up*
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1 8-ounce package cream cheese, softened
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1/4 cup mayonnaise or salad dressing
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1 teaspoon prepared horseradish
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Few dashes bottled hot pepper sauce
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2 medium red, yellow, and/or orange sweet peppers, tops removed and seeded
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Assorted vegetable dippers and/or breadsticks
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Fresh herbs (optional)
Directions
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. Makes about 2 cups dip (thirty-two 1-tablespoon servings).
For a lower-fat version
Use fat-free cream cheese and mayonnaise or salad dressing in place of regular.
Note
To avoid getting tough pepper skins in the dip, blanch seeded, quartered peppers in boiling water for a few seconds. When cool enough to handle, peel off skins with a small knife and cut peppers into pieces.
Nutrition information
Calories 46, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 50 mg, Carbohydrate 2 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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