Potted Pepper Dip Recipe
Ingredients
| 4 large sweet red or green peppers | ||
| 1 small onion, cut up | ||
| Lemon juice | 1 Tablespoon | |
| Cooking oil | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Prepared horseradish | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Plain yogurt | 3/4 Cup (16 tbs) | |
| Neufchatel cheese | 1/2 Ounce, softened | |
| Few dashes bottled hot pepper sauce | ||
| Assorted vegetables for dipping | ||
Directions
Quarter peppers lengthwise; remove stem and seeds.
Place peppers, peel side up, on baking sheet.
Broil 2 to 3 inches from heat for 4 to 5 minutes or till peppers are charred.
Cool, then peel peppers.
In blender container or food processor bowl place about 1/3 of the red or green peppers, the onion, lemon juice, cooking oil, salt, horseradish, and pepper.
Cover and blend till smooth.
Add another 1/3 of the peppers to mixture in blender container or food processor bowl; cover and blend till smooth.
Repeat with remaining peppers, Transfer mixture to bowl.
Cover and let stand at room temperature for 2 hours.
Sieve vegetable mixture, pressing gently to drain off excess liquid.
In mixing bowl combine yogurt, Neufchatel cheese, and hot pepper sauce.
Stir in sieved vegetable mixture.
Cover; chill.
If desired, spoon into 2 hollow green pepper shells; keep 1 shell chilled while serving the other.
Place peppers, peel side up, on baking sheet.
Broil 2 to 3 inches from heat for 4 to 5 minutes or till peppers are charred.
Cool, then peel peppers.
In blender container or food processor bowl place about 1/3 of the red or green peppers, the onion, lemon juice, cooking oil, salt, horseradish, and pepper.
Cover and blend till smooth.
Add another 1/3 of the peppers to mixture in blender container or food processor bowl; cover and blend till smooth.
Repeat with remaining peppers, Transfer mixture to bowl.
Cover and let stand at room temperature for 2 hours.
Sieve vegetable mixture, pressing gently to drain off excess liquid.
In mixing bowl combine yogurt, Neufchatel cheese, and hot pepper sauce.
Stir in sieved vegetable mixture.
Cover; chill.
If desired, spoon into 2 hollow green pepper shells; keep 1 shell chilled while serving the other.
Chef
