RED PEPPER 'N' CHEESE DIP

Red Pepper 'n' Cheese Dip image

This is a favorite recipe of mine to give as a gift during the holiday season. I usually give a 4 oz. baby food jar of it along with a box of crackers and an 8 oz package of Cream Cheese.-Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Time 25m

Yield 1-1/2 cups per batch.

Number Of Ingredients 9

Ingredients

10 to 12 medium sweet red peppers, quartered and seeded
1 cup sugar
1/2 cup all-purpose flour
3/4 cup white vinegar
1/4 cup butter, cubed
2 teaspoons prepared mustard
ADDITIONAL INGREDIENTS (for each batch):
1 package (8 ounces) cream cheese, softened
Assorted crackers or vegetables

Steps:

In a food processor, cover and process peppers in batches until pureed. Process enough peppers to yield 3 cups. In a large saucepan, combine sugar and flour. Stir in vinegar until smooth. Add the butter, mustard and pureed peppers. , Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Remove from the heat; cool completely. Refrigerate until ready to prepare dip. Yield: 7 batches (3-1/2 cups total). , To prepare dip: In a small bowl, beat cream cheese and 1/2 cup mix until smooth. Serve with crackers or vegetables.

Nutrition Facts : Calories 173 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 123mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.