Monday, August 31, 2009

Spicy Red Pepper Dipping Sauce


1 (8 oz) cream cheese
1 (15 oz) jar roasted red peppers, drained
1 ½ tablespoons jalapenos, chopped
¾ teaspoon salt
½ teaspoon garlic powder

Combine all ingredients in food processor. Serve with Lime Chips, vegetable sticks, or on my Bean and Barley Salad. If you cannot find Lime Chips add 1 teaspoon lime zest to the recipe. Store leftovers in an air tight container in the fridge up to one week. (If you do not like heat decrease the jalapenos and add to taste)
Yield: 1 ½ cups

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