The original spicy dip recipe, from 1978, was spooned in green peppers and served with tortilla chips. This up-to-date version calls for colorful, vitamin-loaded pepper cups and assorted dippers of vegetables, breadsticks, and crackers.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a blender container or food processor bowl, combine the lemon juice, oil, sugar, salt, and black pepper. Add the onion and about one-third of the cut-up sweet peppers.

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  • Cover and blend or process until smooth. Add the remaining cut-up sweet peppers; cover and blend until smooth. Transfer mixture to a mixing bowl. Let stand, covered, at room temperature at least 2 hours.

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  • Place pureed vegetable mixture in sieve, pressing gently to drain off excess liquid. In a medium mixing bowl combine cream cheese, mayonnaise, horseradish, and hot pepper sauce.

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  • Stir in pureed vegetable mixture. Cover and refrigerate for 2 to 3 hours. Spoon into the whole sweet pepper shells. Place filled peppers in the center of a serving platter; surround with vegetable dippers and/or breadsticks. If desired, garnish with fresh herbs. Makes about 2 cups dip (thirty-two 1-tablespoon servings).

For a lower-fat version:

Use fat-free cream cheese and mayonnaise or salad dressing in place of regular.

*

To avoid getting tough pepper skins in the dip, blanch seeded, quartered 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.

Nutrition Facts

46 calories; 4 g total fat; 2 g saturated fat; 9 mg cholesterol; 50 mg sodium. 2 g carbohydrates; 0 g fiber; 1 g protein;

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