Roasted Red Pepper Dip - Reduced Fat, No Oil, All Flavor!

Roasted Red Pepper Dip | The Tish Kitchen | Food & Lifestyle Blogger

Roasted Red Pepper Dip | The Tish Kitchen | Food & Lifestyle Blogger

Ingredients

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

Instructions

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.

Serving Suggestions

  • 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.