This three-ingredient cheese dip is as quick to make as it is to eat! It's just as perfect for an after-school snack as it is for entertaining.
1/2 cup drained roasted red pepper
1 250-g pkg cream cheese
2 green onions, thinly sliced
Preheat oven to 400F.
Whirl all ingredients in a food processor, scraping down side of bowl, until smooth. Scrape into an oven-safe ramekin. Cover with foil.
Bake, covered, in centre of oven until dip is hot, about 30 min. Remove from heat and let stand, covered, for 10 min. Serve with crackers, crudités or chips.
Protein 2g, Carbohydrates 2g, Fat 11g, Sodium 156mg.
Cover prepared dip with foil and refrigerate until needed. Bake, covered, at 400F for 30 min.
Originally published in the Today’s Parent December 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.