This excellent dip is also great as a spread for sandwiches.
225 g cream cheese
25 g fire roasted red capsicum
1 tbls vinaigrette
40 g chopped onion
¼ tsp sea salt
Method
Place all ingredients in the food processor and pulse until smooth. Taste and regulate the seasonings. Serve straight away with chips, crackers or cheese sticks. Refrigerate covered for up to 2 days.
Note: If you prefer your dip softer adjust it with sour cream or cream.
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