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.
KarmaFree Cooking 
Mmm, looks great (although hardly calorie-free!!). It will join hummous and guacamole on the dips table next time I host a party.
I found this blog by accident, I tried this dip today and it’s actualy tasty!
Do you know good recipies for gophers? I can never seem to manage to make it the right the right way. Either too stiff or too flaky…
Hi polishpress,
What are gophers? I am not familiar with them. But I sure want to learn.
Thanks for visiting and hopefully, you’ll keep finding good inetresting recipes to try.
Thanks for sharing your recipes! i once made a pretty standard guacamole and this blogger came after me for the ingredients. Stay away from elise dot com and long live karmafreecooking!
Hi Thunk Different,
Don’t get discouraged by other bloggers. When it comes to food, taste is what matters. So if you like your guacamole, it’s their loss. I would like to see your recipe and learn from it.
I learned my recipe from a Mexican friend who used to work with me. When I get some nice avocados, I’ll make it and share with all. Let’s see how our recipes compare… OK?
And thanks for the compliment… keep yourself tuned. Just trying to demonstrate people that vegetarian cooking is interesting and tastes great.
Thanks for the link. I’ll be adding your blog to my list as well. It’s great to have foodie friends all over the world, isn’t it?
hey:)
gophers are kind of difficult to explain, it’s a dessert, kind of thick soft waffles. can be served with all sorts of toppings – like whipped cream or fruit.
actually one picture says more than a thousand words:)
elegant french waffles (gophers) http://www.mniammniam.pl/obrazki/u_obrazki/n2652.jpg
and less elegant but home-made http://www.konare.org/mirror/Andrychow_soubory/8.jpg
obtw. my name is pawel:)
I have made this years ago and lost the recipe. The Google search found you so Christmas will now be a success. Thanks for sharing.
That sounds great! I’m always looking for new dip ideas for parties. Do you have any more with cream cheese? Or other great dip ideas?
KFC – Of course!!!! Just click on the APPETIZERS category and you’ll find many more… with and without cream cheese. Enjoy!!!
this dip is toooooo sweet. are you sure about the sugar content?
@Diana… have you tried it yet?? It isn’t too sweet… at least not to me. But it is a dip on the sweeter side. The brown sugar is there to balance out the sugar you put in. Always use double the amount of sugar that you use of vinegar. You need to use a large red bell pepper for this… if using a smaller pepper, you can certainly adjust the amount of sugar/vinegar using the proportion above.