Red Devil Dip

Name: Red Devil Dip
Ingredients: 1-1/2 medium red bell peppers, cored, seeded and cubed; 16 ounces cream cheese, cut into pieces; 1/4 cup sour cream; 2 Tbsp. butter, unsalted; 1 tsp. minced garlic; 1 tsp. Dijon mustard; 1/2 tsp. kosher salt; 1/8 tsp. cayenne pepper; 1 tsp. fresh lemon juice; 1/2 jalapeno pepper, seeded and minced; 3 green onions, white and some green, quartered and sliced thin; 20 medium pimento stuffed olives, drained and sliced

12 ingredients

3 steps

Ingredients

1-1/2 medium red bell peppers, cored, seeded and cubed
16 ounces cream cheese, cut into pieces
1/4 cup sour cream
2 Tbsp. butter, unsalted
1 tsp. minced garlic
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1 tsp. fresh lemon juice
1/2 jalapeno pepper, seeded and minced
3 green onions, white and some green, quartered and sliced thin
20 medium pimento stuffed olives, drained and sliced

Directions

1

Combine the red pepper, cream cheese, sour cream, butter, garlic and mustard in a food processor. Blend until smooth. Add salt, cayenne and lemon juice and blend again.
2

Transfer to a bowl and stir in the jalapeno, green onion and olives. Cover and refrigerate for an hour or longer. Taste and adjust seasoning.
3

Serve at room temperature with rye, salt or black pepper crackers. May use on sandwiches.