Print Options
Back to
Red Pepper 'n' Cheese Dip >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Red Pepper 'n' Cheese Dip
This is a favorite recipe of mine to give as a gift during the holiday season. I usually give a 4 oz. baby food jar of it along with a box of crackers and an 8 oz package of Cream Cheese.—Lee Deneau, Lansing, Michigan
42 Servings
Prep: 25 min. + cooling
Ingredients
10 to 12 medium sweet red peppers, quartered and seeded
1 cup sugar
1/2 cup all-purpose flour
3/4 cup white vinegar
1/4 cup butter, cubed
2 teaspoons prepared mustard
ADDITIONAL INGREDIENTS (for each batch):
1 package (8 ounces) cream cheese, softened
Assorted crackers
or
vegetables
Directions
In a food processor, cover and process peppers in batches until
pureed. Process enough peppers to yield 3 cups. In a large saucepan,
combine sugar and flour. Stir in vinegar until smooth. Add the
butter, mustard and pureed peppers.
Bring to a boil over medium heat, stirring occasionally. Reduce heat;
simmer, uncovered, for 5 minutes or until slightly thickened. Remove
from the heat; cool completely. Refrigerate until ready to prepare
dip. Yield: 7 batches (3-1/2 cups total).
To prepare dip: In a small bowl, beat cream cheese and 1/2 cup mix
until smooth. Serve with crackers or vegetables. Yield: 1-1/2 cups
per batch.
© Taste of Home 2013
2 of 2
Red Pepper 'n' Cheese Dip
(continued)
Nutrition Facts:
1/4 cup (calculated without crackers) equals 173 calories, 14 g fat (9 g saturated fat), 44 mg cholesterol, 123 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013