Sweet Pepper Dip

Ingredients for a 1 pint  whip cream dispenser:

(If you have a half pint, cut the recipe in half)

2 sweet peppers, seeded and diced
1 cup (8 ounces) cream cheese, room temperature
1/4 cup mascarpone
1 tablespoon olive oil
lemon juice to taste
garlic powder to taste
salt and black pepper to taste

Preparation:
Sautée sweet  peppers in olive oil until softened. Transfer peppers to a food processor or blender. Add cream cheese and mascarpone and purée until smooth. Season to taste with lemon juice, garlic powder, salt, and black pepper. Strain mixture through a fine mesh sieve and pour into a 1 pint whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 2 hours before serving. This taste delicious on burgers, with pita bread, chips and dip etc…

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