Difference between revisions of "Roasted Red Pepper Spread or Dip"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 9: | Line 9: | ||
* 8 oz fat-free [[cream cheese]] | * 8 oz fat-free [[cream cheese]] | ||
| − | == | + | == Procedures == |
# Place half of the jar (about 1 – 2 large pieces) in a blender and add the [[garlic]], [[lemon juice]], and [[black pepper]]. | # Place half of the jar (about 1 – 2 large pieces) in a blender and add the [[garlic]], [[lemon juice]], and [[black pepper]]. | ||
# Purée. | # Purée. | ||
Latest revision as of 18:52, 26 June 2012
Description
This is great as a dip or a spread. Serve with wheat pita wedges and Monterey jack / Colby marble cheese slices. Or spread onto a baked pizza-shaped crust and top with sun-dried tomatoes, chopped fresh spinach, black olive slices, and crumbled feta cheese for an outrageous appetizer.
Ingredients
- 6 oz roasted red peppers, packed in water (I recommend Viggo's Italian-style, Fire-roasted red peppers, 12 oz jar)
- 1 tsp minced garlic
- ¼ tsp lemon juice
- ⅛ tsp black pepper
- 8 oz fat-free cream cheese
Procedures
- Place half of the jar (about 1 – 2 large pieces) in a blender and add the garlic, lemon juice, and black pepper.
- Purée.
- Add the cream cheese and blend until smooth.
