Serves 6-12, takes about 5 minutes
Another mini post here, a quick, easy and delicious cream cheese based dip that's perfect for chips and crackers. I make this just about every time I host a party at my place, and it's always a hit. Roasted red bell peppers make the dip slightly sweet and smoky, while the sriracha adds some heat that is well-balanced out by the cream cheese. You'll know it's there, but it's not gonna hurt you.
----------------------------------------
For this recipe, you will need a food processor or mixer; hand or stand with whip attachment. Doing this by hand would be tedious and exhausting. I used a food processor.
----------------------------------------
Ingredients
8oz. Cream Cheese (1 block)
4 oz. Roasted Red Bell Peppers
1 Tbsp of your favorite Sriracha
1 tsp. minced garlic (2 cloves)
----------------------------------------
Directions
1. If Cream Cheese is from a block, cut into cubes so it will blend easier. Add cream cheese to processor bowl.
2. Add Roasted Peppers, Sriracha and garlic.
3. Pulse to combine. Once it looks like it's come together, use a rubber spatula to clean down the sides and push everything to the center of the bowl, then pulse until thoroughly combined.
4. Use rubber spatula to remove all the dip from the bowl into a resealable container and enjoy!
----------------------------------------
Tips/Tricks
This will last about 2 weeks in the refrigerator, but it will harden up sitting in there. So if making in advance or saving leftovers, take out about 15 minutes before you expect to use it.
You can use any sriracha sauce. I used a barrel-aged sriracha that is less hot but more sweet than your average bottle of Huy-Fong.
No comments:
Post a Comment