Make-ahead tip
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.
Roasted Red Pepper Cheese Dip
By Chatelaine12
PREP TIME
10 min
TOTAL TIME
50 min
Makes
8 servings
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.
Ingredients
- 1/2 cup drained roasted red pepper
- 1 250-g pkg cream cheese
- 2 green onions , thinly sliced
Instructions
- 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.
Nutrition (per serving)
- Calories
- 112,
- Protein
- 2 g,
- Carbohydrates
- 2 g,
- Fat
- 11 g,
- Sodium
- 156 mg.
