- Prep Time
- 5 mins
- Total Time
- 10 mins
- Serves
- 16
Ingredients
- 1/2 cup
- drained jarred roasted red peppers
- 125 mL
- 8 oz
- plain-brick style cream cheese, room temperature
- 250 g
- 3 tbsp
- red pepper jelly
- 45 mL
Method
Step 1
Place peppers on paper towel-lined plate. Gently pat dry to remove excess moisture. Place in food processor with cream cheese and red pepper jelly; process until smooth. Serve with crackers.
Tips
Add a sprinkle of feta or goat cheese to the dip for a more intense flavour.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 1/16 of the recipe
- Calories:
- 65
- Fat:
- 5 g
- Saturated Fat:
- 3 g
- Carbs:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 20 mg
- Protein:
- 1 g
- Sodium:
- 95 mg
