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Red Pepper and Garlic Dip

Red Pepper and Garlic Dip

From The Proctor Silex Test Kitchen

Added by Pat


Yield: 1 & 1/2 Cups

  • 6 large cloves garlic
  • 2 tablespoons fresh basil leaves, packed
  • 1 tablespoon soy sauce
  • 1 teaspoon hot pepper sauce
  • 1/2 cup roasted red bell pepper*
  • 4 oz. cream cheese, cut into 4 cubes


  1. Place garlic and basil in blender jar. Pulse for 5 to 10 seconds or until coarsely chopped.
  2. Add remaining ingredients. Process on high speed until smooth and blended.
  3. Serve with crackers or fresh vegetables for dipping. Cover and refrigerate to serve.

* Roasted red peppers are available already processed in some large supermarkets. If not, roast your own: place 2 medium peppers, halved, seeded, and cored, on a baking sheet, cut side down. Put in the oven on Broil. Watch closely. When skins are black, remove from oven and let stand 15 minutes. Remove black skins. Peppers are now ready to use.

Success Tip:
Easily peel garlic cloves by placing the flat part of a large knife on top of the clove. Tap the knife with the heel of your hand to crack the garlic clove. The skin will then slip right off.

When bell peppers are at their peak, choose from a variety of vibrant colors--red, orange, yellow and green.



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