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Potted Pepper Dip
Source: Better homes and Gardens Easy Everyday Cooking

Cream cheese and mayonnaise with horseradish and hot pepper sauce.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 63.4
Total Carbs 4.3 g
Dietary Fiber 1.2 g
Sugars 2.6 g
Total Fat 4.8 g
Saturated Fat 1.4 g
Unsaturated Fat 0.1 g
Potassium 112.1 mg
Protein 0.9 g
Sodium 50.6 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  fresh lemon juice
2 tsp  olive oil
1 tsp  sugar
0 1/4 tsp  Salt Substitute, Cardia Salt
1 each  pepper, black, dash
1 each  small onions
4 each  large red bell peppers
8 oz  cream cheese
0 1/4 cup  mayonnaise
1 tsp  horseradish
1 pinch  hot pepper sauce
2 each  medium bell peppers
1 pinch  fresh lemongrass
  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

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