Potted Pepper Dip
- 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.
- 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.
- 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.
- 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).
From the Test Kitchen
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 (Potted Pepper Dip)
- Per serving:
- 46 kcal ,
- 4 g fat
- (2 g sat. fat ,
- 9 mg chol. ,
- 50 mg sodium ,
- 2 g carb. ,
- 1 g pro.