Roasted Red Pepper Dip - Reduced Fat, No Oil, All Flavor!
3 Roasted Red Peppers (jarred or made fresh), seeded and cut into large chunks
16 ounce Reduced Fat Cream Cheese, at room temperature
1 clove of Garlic
3 chopped Scallions (or Green Onions)
1 Lemon, juiced
1 dash of WorcestershireSauce
1 teaspoon Honey or Maple Syrup
Salt and Pepper to taste
If you would like a stronger roasted pepper flavor, you can easily add another two peppers to the recipe.
Blend all the ingredients in a strong blender, or food processor, until smooth.
Transfer to a container with a lid, to refrigerate for a minimum of an hour.
It will be fairly thick, but pourable. The longer it remains in the refrigerator, the firmer it will become.
Use it as a Salad Dressing.
Use it as a Dip for Veggies.
Serve it as a Seafood Sauce for Shrimp.
Great as a Sandwich Spread (instead of mayo or mustard). I especially like it on an Avocado, Lettuce and Tomato Sandwich. So tasty!
It keeps for at least two weeks, refrigerated, but I doubt it will last that long.