Potted Pepper Dip
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.
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.