Cream Cheese and Red Pepper Dip

Recipe by Chef #286661
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place peppers in toaster oven at high temperature until the skin is brown and has partially popped. (About 20 mins, you may need to turn them ocassionally).
  • Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes).
  • Slice the peppers thinly.
  • Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don't like the little pieces), salt and pepper.
  • Place peppers on top of the cream cheese.
  • Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese.
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