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Red Pepper 'n' Cheese Dip

 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 ServingsPrep: 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.

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Red Pepper 'n' Cheese Dip (continued)

Nutritional 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.