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
- Cut peppers in half lengthwise. Remove the
stem, seeds, and membrane.
peppers (cut-side down) in microwave-safe baking dish.
with plastic wrap and microwave at high for 8-10 minutes, or
peppers in cold water.
and discard the skins.
skinned peppers on paper towel.
blender or food procesor combinepeppers and all other ingredients.
- Refrigerate at least 8 hours and serve
with chips or fresh vegetables.
Recipes for Dips:
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