Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 medium red bell peppers or 1 jar roasted red peppers (12 oz) drained

  3. and patted dry with paper towels

  4. 1 brick (8 oz) reduced-fat cream cheese

  5. softened (Neufchâtel)

  6. 1 cup reduced-fat sour cream

  7. 1 medium clove garlic

  8. 1/2 tsp salt

  9. Dippers: assorted raw and blanched

  10. vegetables (see Note)

Instructions Jump to Ingredients ↑

  1. Planning Tip: Make dip up to 3 days ahead, cover and refrigerate. Preparecrudités (dipping vegetables) up to 1 day ahead. Bag separately andrefrigerate.

  2. Roast red peppers directly over a gas burner or under a broiler, turningoften until charred all over. Place in a bowl, cover and let stand 10minutes. Pull off skin and remove stems and seeds.

  3. In a food processor, process peppers and remaining ingredients untilsmooth.

  4. * Makes 3 cups, 12 servings.

  5. NOTE Blanching vegetables such as green beans and broccoli brings out theirflavor and brightens their color. To blanch, plunge them briefly intoboiling water, then into cold water to stop the cooking process.


Send feedback