Creamy Red Pepper Veggie Dip Recipe

Creamy Red Pepper Veggie Dip Recipe
Creamy Red Pepper Veggie Dip Recipe photo by Taste of Home
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Creamy Red Pepper Veggie Dip Recipe

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I got this recipe from a college roommate. Thick and creamy with just a touch of sweetness, this colorful dip is a winner served with chunky veggies. —Lynne German, Woodland Hills, California
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min. + chilling

Ingredients

  • 2 large eggs, slightly beaten
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon butter, softened
  • 1 tablespoon all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 small sweet red pepper, chopped
  • 4 green onions (both white and green portions), chopped
  • Fresh baby carrots
  • Fresh broccoli florets

Directions

In a small saucepan over low heat, whisk together the first five ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets. Yield: 2 1/2 cups.
Originally published as Creamy Red Pepper Veggie Dip in Taste of Home June/July 2017

Nutritional Facts

1/4 cup: 121 calories, 10g fat (6g saturated fat), 63mg cholesterol, 96mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 3g protein.

  • 2 large eggs, slightly beaten
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon butter, softened
  • 1 tablespoon all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 small sweet red pepper, chopped
  • 4 green onions (both white and green portions), chopped
  • Fresh baby carrots
  • Fresh broccoli florets
  1. In a small saucepan over low heat, whisk together the first five ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets. Yield: 2 1/2 cups.
Originally published as Creamy Red Pepper Veggie Dip in Taste of Home June/July 2017

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