This is an all-time favourite dip recipe that I have to give my brother credit for. Although I first enjoyed this at his home in St. John's (at the time), I have since evolved it to what it is today. Friends love this!
What you need...
- 1 red bell pepper
- 1-2 cloves garlic
- 1 block cream cheese (regular or light although I have better results with regular)
- ½ lemon, juiced
- Cayenne pepper* & sea salt, to taste
- Roast red pepper (on grill) for 8 minutes per side on medium heat
- Remove from grill and wrap in cellophane or a resealable plastic bag. Set aside 15 minutes.
- Remove wrap and peel pepper and remove seeds.
- In chopper or food processor chop 1-2 garlic cloves, 1 block softened cream cheese, juice from 1/2 lemon, and roasted pepper
- Add dash of cayenne pepper* & salt to taste.
- Blend until almost smooth
- Service with toasted pita or chips & enjoy!
*If you have some kicking around, chop in fresh hot peppers with garlic, proceed with recipe.
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