bell peeper dip

My daughter, Eva, is now 2 1/2 and will be even more fun this season. I've been walking her around the block and showing her the Christmas lights. I may have to break down and run to Walmart to buy a live tree this year. Yes, I know they're a demon company and I was mad about the Black Thursday thing but- twinkle lights! How can you resist that sweet little voice asking for those sparkly lights (and of course Mama needs a tree for those).
A child does wonders for cynicism.

Eva Diva
How can you say "no" to this face?

Christmas is the time of year where a sea of green and red flow through the streets, offices, homes, and...poodles?
Some one's getting a lump of coal this year

And since I'm in the spirit of all that holiday cheer, I'm not about to break the mold. The rare and welcome cold front did wonders to boost my Christmas joy and make me feel like roasting chestnuts over an open fire.

I don't know where to find raw chestnuts so I will roast bell peppers instead.
Here is a 2 part recipe I created for those who want all the pleasure of eating their Christmas colors without the added food dyes.

Christmas Red & Green Bell Pepper Dip Recipe
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 8oz package cream cheese, softened
  • 1 small onion (you'll only use half)
  • 1 4oz can sliced jalapenos (to taste, I only used half)
  • Handful of fresh parsley
  • Garlic salt to taste 

Preheat your oven to 450F. Remove the stem and seeds from the bell peppers. Cut them both in half, lengthwise, and rinse out whatever seeds are left. Place them face down on a cookie sheet and bake for 10-15, or until their skin is blackened. Remove from oven and peel the skin off the roasted peppers after they've cooled. ^ IN OTHER WORDS, ROAST THE BELL PEPPERS ^

Have two bowls ready for mixing the 2 different colored spreads. Cut the softened cream cheese in half. Place one half in each bowl. Quarter the onion (save half the onion for some other delicious thing). 

Place the roasted green bell pepper, 1 quarter of the onion, however many jalapenos you like, and a handful of fresh parsley in a blender or food processor and blend till smooth. Dump that mixture in one of the bowls with cream cheese. Wash out the blender so you don't have any cross-color contamination.

Place the roasted red bell pepper and 1 quarter of the onion blender/food processor and blend till smooth. Dump that into the other bowl with cream cheese.

Use an electric mixer to process both spreads till completely mixed and creamy (don't forget to wash the mixers in between).

Mix in garlic salt to taste.

This recipe is adaptable. You can use fresh garlic and jalapenos or no jalapenos at all. I made the green bell pepper dip slightly different because I wanted to give people the option of eating something with more kick.

This comes with Siah's stamp of approval so you know it's damn good. 


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