Source: Better homes and Gardens Easy Everyday Cooking

Cream cheese and mayonnaise with horseradish and hot pepper sauce.

Servings

2 tbsp fresh lemon juice
2 tsp olive oil
1 tsp sugar , teaspoon sugar
0.25 tsp Salt Substitute, Cardia Salt
1 pepper, black, dash
1 small onions , cut up
4 large red bell peppers , orange, green or yellow sweet peppers, seeded and cut up
8 oz cream cheese , softened
0.25 cup mayonnaise
1 tsp horseradish
1 pinch hot pepper sauce
2 medium bell peppers , yellow, and/or orange sweet peppers, tops removed and seeded
1 pinch fresh lemongrass (optional)

1 Combine the lemon juice, oil, sugar, salt, and black pepper in a blender container or food processor bowl. Add the onion, then add about 1/3 of the cut up sweet peppers.
2 Cover and process or blend until smooth then add the remaining cut up sweet peppers, cover and process or blend until smooth.
3 Transfer the mixture to a medium bowl, cover and let stand at room temperature for at least 2 hours.
4 Place pureed vegetable mixture in a sieve. Press gently to drain off excess liquid.
5 Combine cream cheese, mayonnaise or salad dressing, horseradish and hot pepper sauce in a medium bowl. Stir in the pureed vegetable mixture, and cover and chill for 2 to 3 hours.
6 Spoon into the whole sweet pepper shells, and place filled peppers in the center of a platter.
7 Surround with vegetable dippers or breadsticks. Garnish with fresh herbs if desired
8 Use fat free cream cheese and fat free mayonnaise for a lower fat dip

A delicious eye catching, colorful dip. Use fat free cream cheese and fat free mayonnaise for a lower fat dip.