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Prep Time
5 mins
Total Time
10 mins
Serves
16

Ingredients

1/2 cup
drained jarred roasted red peppers
125 mL
8 oz
plain-brick style cream cheese, room temperature
250 g
3 tbsp
red pepper jelly
45 mL

Directions

Step 1

Place peppers on paper towel-lined plate. Gently pat dry to remove excess moisture. Place in food processor with cream cheese and red pepper jelly; process until smooth. Serve with crackers.

Tip

Add a sprinkle of feta or goat cheese to the dip for a more intense flavour.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving: 1/16 of the recipe
Calories:
65
Fat:
5 g
Saturated Fat:
3 g
Carbs:
4 g
Sugar:
3 g
Cholesterol:
20 mg
Protein:
1 g
Sodium:
95 mg
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