Getting kids to eat their vegetables can be trying - what mom doesn't know that? What if I told you there is a dip you can make for mini carrots, cucumber slices and broccoli that actually has even MORE vegetables in it? And what if I claimed that this Basil and Roasted Red Pepper Dip would delight children and make your evening struggles that much easier?
OK - no more questions. The anticipation must be killing you.... Let's get down to the recipe!
8 oz. cream cheese block (softened)
2 roasted red peppers (you can make your own, or buy them canned at the store)
2 cloves chopped garlic
1 T balsamic vinegar
1/4 t. cayenne pepper or 2 dashes mild Tabasco sauce
1/4 t. salt
3 T. fresh chopped basil
Place everything in a blender or food processor and blend well.
The dip will keep up to a week in the refrigerator. Serve with fresh vegetables, crackers or slices of french bread.
*NOTE: To make your own roasted red peppers, core and slice peppers, place skin-side up on a broiling pan and brush with olive oil. Broil (watching carefully) for about 3-5 minutes and then turn over, and complete broiling for about 2 minutes.