Monday, December 15, 2014

Potted Pepper Dip

Potted Pepper Dip

Makes about 2 Cups

2 tbsp Lemon Juice
2 tsp Olive Oil or cooking oil
1 tsp Sugar
1/4 tsp Salt
Dash ground Pepper
1 small Onion cut up
4 Large green , yellow or Orange Sweet peppers, Cut up
1 8oz pkg Cream Cheese softened
1/4 cup mayonnaise or salad dressing
1 tsp prepared horseradish few dashes bottled hot pepper sauce
2 or 3 red yellow or orange peppers, tops removed and seeded
Assorted vegetable dippers and or breadsticks

  • In a blender or food processor combine lemon juice, oil, sugar, salt and black pepper
  • Add the onion and about one third of the cup up sweet peppers. 
  • Cover and blend or process until smooth.
  • Add the remaining cut up sweet peppers.
  • Cover and blend or process until smooth. 
  • Transfer mixture to a medium bowl. 
  • Cover and let stand at room temperature at least two hours. 
  • Place pureed vegetable mixture into a sleeve and press gently to drain off excess liquid. 
  • In medium bowl combine cream cheese, mayonnaise, horseradish, and hot pepper sauce. 
  • Stir in pureed vegetable mixture. Cover and Chill at least two hours or up to three hours. 
  • Spoon Cheese mixture into whole Sweet Pepper Shells.
  • Place filled peppers in the center of a serving platter, Surround with vegetable dippers and or bread sticks. If desired
  • Garnish with Fresh herbs.

Note - To avoid getting tough pepper skins in the dip, Cook quartered sweet 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.

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