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Red
Pepper Dip
Ingredients:
3
medium red peppers
1 cup (250 mL) low
fat sour cream
6 oz. (170-180 g)
light cream cheese
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne
Preparation:
- Cut peppers in half lengthwise. Remove the
stem, seeds, and membrane.
- Place
peppers (cut-side down) in microwave-safe baking dish.
- Cover
with plastic wrap and microwave at high for 8-10 minutes, or
until tender.
- Place
peppers in cold water.
- Remove
and discard the skins.
- Drain
skinned peppers on paper towel.
- In
blender or food procesor combinepeppers and all other ingredients.
- Process
until smooth.
- Refrigerate at least 8 hours and serve
with chips or fresh vegetables.
Recipes for Dips:
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| Cream
Cheese |
Cream
cheese is a soft, rich, mild-tasting white cheese usually sold in brick
form. Cream cheese differs from other cheese in that it is not allowed
time to mature and is meant to be consumed fresh. It is a primary
ingredient in the dessert cheesecake, and is often spread on bagels and
eaten with lox.
According to the food manufacturer Kraft, "Cream cheese originated in
the United States in 1872 when a dairyman in Chester, NY, developed a
"richer cheese than ever before," made from cream as well as whole
milk. Then in 1880, a New York cheese distributor, A. L. Reynolds,
first began distributing cream cheese wrapped in tin-foil wrappers,
calling it Philadelphia Brand." The cheese was inspired by the French
cheese Neufchatel.
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