Wordless Wednesday












 The End

Featured Recipe          Roasted Red Pepper Dip

This is a great dip to serve for Christmas or any of the winter holidays. It is colorful and delicious and makes these dark days of winter seem merry and bright.

Best of all, it takes very little time to prepare, a necessity at this time of year.

You can make this with fresh red peppers or you can use jarred roasted red peppers. I have done it both ways depending on time. When time is of the essence jarred is certainly the way to go. Jarred peppers certainly make this a virtually no time at all recipe.


However, be prepared for sticker shock this year. Jarred roasted peppers are up nearly $2 over last year.

Now to the good news.

You, my readers are going to learn what I have never told any of my friends despite many pleas and copious amounts of begging. I am going to give you my secret ingredient in this recipe. It is a splash of Dry Sherry. Not a lot mind you. I do not want to mask the flavor of the roasted peppers. Just a wee splash so that people wonder what that flavor is lurking there in the background.

This is what you will need:

1 -8 ounce package cream cheese

1-3 tablespoons sour cream

1-2 red peppers if using fresh

      Or about ½ cup or there abouts if using jarred

Splash of Dry Sherry – optional

Here is what you do:

Let the cream cheese soften in a bowl.

In the meantime and if using fresh red peppers wash them, cut them in half and remove the seeds.

If using  jarred just drain them, pat them dry, and chop. Proceed to the 5 stars below ***** for further directions.

Place the peppers  cut side down on a foil lined broiler tray. Broil them until the skin is charred all over. Yes!! That charred!!! It is the charring that develops that rich roasted flavor.

Place the charred peppers in a bowl and cover it with plastic wrap. Cool the peppers totally and completely. You can use this time to decorate the tree or wrap presents, or even take a nap. Go ahead. You deserve it.

When cold remove the skins. They should come off fairly easy. I run my fingers across the flesh to feel for skin as well as dry them off a bit with a paper towel to make sure all skin is gone.

Charred skin is not nice to bite into. YUK!

Now cut the peppers into teeny-tiny strips, and then dice those strips into very small bits and pieces.

Now I place the diced red pepper on a paper-towel lined plate to soak up some of the excess moisture. I pat them dry too. If I don’t they are so wet they make the dip runny. Just look at all that moisture on the paper towel below.

***** Now cream the cream cheese and begin adding the sour cream. At this point on I add ingredients by how the dip looks.

I add 1 tablespoon of sour cream at a time to the cream cheese and mix well. Then I add abit more and mix well again. I keep doing this until I get the consistency I want. This time it was 2½ tablespooons.

When you reach the consistency you want and like, add a small splash of the sherry and mix well.

Add the diced peppers a little at a time to the cream cheese and mix well. Reerve a few of the diced peppers to throw on top of the dip when you serve it.

Place the finished dip in a bowl or on a plate and serve with vegetables and crackers.

SERVING SUGGESTION: For the holidays you can put the dip in half of a green pepper for a red-green holiday look. 

Bon appétit!!! 


1 -8 ounce package cream cheese               $1.34

1-3 tablespoons sour cream                        $0.06 to $0.18

1-2 red peppers if using fresh                      $2.50

      Or about ½ cup or                            $5.65

Splash of Dry Sherry – optional                    $0.12

Total cost = $4.02 to $4.14   using fresh peppers

                    $7.17 to $7.29   using jarred peppers

Quote of the Day

May the spirit of Christmas bring you peace, the gladness of Christmas give you hope, the warmth of Christmas grant you love



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3 comments to Wordless Wednesday

  • Roberta, your photos are beautiful. It looks as though you did a time lapse.
    I love your red pepper dip in a green pepper! Very festive and EZ! Maybe I’ll whip some up in Omaha for my future DIL’s family 🙂

  • Great-looking recipe, and THANK YOU for the red-pepper roasting tutorial! I can do this! 🙂