This is the first dip I learned to make that was not just a mix of stuff I had bought. I have to thank my friend Aniette for giving me the recipe 10 years ago. This has become a staple dip in my parties… even my friend Ana Yolanda requested me to bring it to all her parties too.
When I first tried this dip, it was served with a chunk of cream cheese and the dip drizzled over it. With a spreader, you would get a bit of cheese with some pepper dip on top of a chip and enjoy. The thing is that the dip, as good as it is, will not look very appetizing after a while. So after many tries later, I came up with a fool proof way to retain the flavor and integrity of the mixture, while still making it look appetizing no matter what. This is the version right here.
SWEET RED BELL PEPPER DIP
1 red bell pepper, cut in pieces 2/3 cup brown sugar 1/3 cup apple cider vinegar 1 8oz. pack of cream cheese
- Place bell pepper, sugar and vinegar in a blender. It might seem there’s little liquid to blend, but it will. Believe me.
- Transfer the blended mixture to a small saucepan. Bring to a boil – watch it, because it could boil over.
- Reduce heat and simmer for a few minutes.
- Let it cool a bit.
- Place cream cheese and most of the pepper mixture in a food processor. Blend until smooth. It will turn a nice shade of pink. If the pink is too pale, keep adding pepper mixture. Just watch out that the mix is still creamy and does not become too runny.
Enjoy with Wheat Thins or Ritz Chips.
You could also enjoy this dip without mixing the cream cheese. It makes a great addition to a sandwich. If you’re too lazy or the market is out of red bell peppers, my friend Ana’s mom does it with jarred red bell peppers. If using those, you can omit the boiling part.