TRIPLE PEPPER DIP

This recipe appeared in CAPPER’S Jan. 21, 1992.

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  1 jar (12-oz.) roasted red peppers, drained
• 2 green onions, cut into 1-inch pieces
• 2 teaspoons fresh lemon juice
• 1 container (15-oz.) dairy sour cream
• 1/3 cup finely chopped green pepper
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt

Place red peppers, onions and lemon juice in the bowl of a food processor or blender; cover and purée until smooth. Stir in sour cream, green pepper, red pepper flakes and salt.

Transfer dip to a serving bowl; cover and refrigerate for 2 to 3 hours to allow flavors to blend. Serve with celery and carrot sticks, sliced mushrooms, cauliflower and radishes. Yields 3 cups.

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