Directions:
- In a food processor, cover and process peppers in batches until pureed. Process enough peppers to yield 3 cups. In a large saucepan, combine sugar and flour. Stir in vinegar until smooth. Add the butter, mustard and pureed peppers.
- Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Remove from the heat; cool completely. Refrigerate until ready to prepare dip. Yield: 7 batches (3-1/2 cups total).
- To prepare dip: In a small bowl, beat cream cheese and 1/2 cup mix until smooth. Serve with crackers or vegetables. Yield: 1-1/2 cups per batch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.51 Kcal (232 kJ) | ||
| Calories from fat | 12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 2% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 1% | |
| Sodium | 6.52mg | 0% | |
| Potassium | 73.47mg | 2% | |
| Total Carbs | 9.5g | 3% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 43.5mg | 73% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 107.12 Kcal (448 kJ) | ||
| Calories from fat | 23.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 2% | |
|---|---|---|---|
| Cholesterol | 7.04mg | 1% | |
| Sodium | 12.58mg | 0% | |
| Potassium | 141.77mg | 2% | |
| Total Carbs | 18.34g | 3% | |
| Sugars | 8.07g | 17% | |
| Dietary Fiber | 1.33g | 3% | |
| Protein | 1.51g | 2% | |
| Vitamin C | 84mg | 73% | |
| Calcium | 7.3mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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