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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.
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Nutrition Facts

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