Red Pepper 'n' Cheese Dip |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 42 |
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This is a favorite recipe of mine to give as a gift during the holiday season. I usually give a 4 oz. baby food jar of it along with a box of crackers and an 8 oz package of Cream Cheese.Lee Deneau, Lansing, Michigan Ingredients:
10 to 12 medium sweet red peppers, quartered and seeded |
1 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
3/4 cup white vinegar |
1/4 cup butter, cubed |
2 teaspoons prepared mustard |
additional ingredients (for each batch): |
1 package (8 ounces) cream cheese, softened |
assorted crackers or vegetables |
Directions:
1. 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.
2. 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).
3. 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.
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