Easy Sweet and Spicy Mixed Pepper Dip
Perfect for tail gaiting, holiday parties or any get- together where there are fun people š
This pepper dip is always the hit of the party whenever I bring it. It combines the absolute perfect blend of sweet and spicy and is so easy to make. The red and green of the peppers also make it a favorite during the holidays. And, in the vein of true transparency, it’s my husband’s favorite so it’s in the fridge at all times.
Don’t be afraid, you can control the spice level
If you like it spicy, just leave the pith and seeds in the JalapeƱo because that’s where the heat lives. If you remove them, your dip will be very mild but still delicious. Of course, we leave all that heat in. We are also thinking about experimenting Habaneros in the next batch. Stay tuned…
Mixed Pepper Spicy Dip
Not only is this dip beautiful with it's red and green colors, it offers both the sweet and the heat that we love so much. This appetizer is a great one to bring to a tailgate, barbecue or any gathering where there are fun, spicy-loving peeps.
Ingredients
- 1/2 large Red Bell Pepper diced
- 1 large JalapeƱo Pepper diced
- 1 Tbsp water
- 1.5 Tbsp Sugar
- 1 8oz Block of cream cheese room temperature
Instructions
- Dice peppers keeping the size dice consistent between them. Wear protective gloves while working with the JalapeƱo. If you don't like a lot of heat, remove the pith and seeds from the JalapeƱo.
- Add the peppers to a small sauce pan. Add the water and sugar and stir until combined. Cook over medium heat. When mixture begins to boil, cook another 5 minutes.
- Remove the mixture from the heat and cool completely.
- Pour the cooled pepper mixture over the block of cream cheese and mix until thoroughly combined.
- Serve with crackers or vegetables.
Notes
Remember to wear gloves when working with JalapeƱos!
