Bell Pepper Dip
This dip is a real crowd pleaser! From backyard barbecue to festive holiday gatherings, this dip has year-round appeal. Serve it as a dip for vegetables, chips, or even a burger topping. www.creativewhip.com
Yield
4 servingsPrep
20 minCook
Ready
Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
sweet red bell peppers
seeded and diced |
|
8 | ounces |
cream cheese
1 cup, room temperature |
|
¼ | cup |
mascarpone cheese
|
* |
1 | tablespoon |
olive oil
|
|
1 | x |
lemon juice
to taste |
* |
1 | x |
garlic powder
to taste |
* |
1 | x |
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
sweet red bell peppers
seeded and diced |
|
231.2 | ml/g |
cream cheese
1 cup, room temperature |
|
59 | ml |
mascarpone cheese
|
* |
15 | ml |
olive oil
|
|
1 | x |
lemon juice
to taste |
* |
1 | x |
garlic powder
to taste |
* |
1 | x |
salt and black pepper
to taste |
* |
Directions
Sauté e bell peppers in olive oil until softened.
Transfer peppers to a food processor or blender.
Add cream cheese and mascarpone and purée until smooth.
Season to taste with lemon juice, garlic powder, salt, and black pepper.
Strain mixture through a fine mesh sieve and pour into a 1 pint iSi Creative Whip.
Screw on one iSi cream charger and shake vigorously.
Chill for at least 2 hours before serving.