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.