Sweet Hot Pepper Cheese Dip Recipe: Perfect for Parties
This dip is so addictive we don't get to take any home with us after a party. The rich cream cheese is sweet thanks to the sweet pepper relish, and the sweet and creamy taste is perfectly contrasted by the tang of the hot peppers and spice of the chili paste. Best of all, it is incredibly easy to make!
Over the holidays, my husband was invited to a large, departmental holiday party at one of his co-worker's houses (he works at a college), and everybody was to bring a food dish to share. We had a few bags of pita chips, so we figured we'd make a dip. The discount grocery down the road had cream cheese and sweet pepper relish really cheap, so we came up with this delicious sweet hot pepper cheese dip, mixed it up in a big bowl, and I sent him on his way. The dip was a huge hit; nobody could stop eating it!
By the way, since the Super Bowl is coming up this Sunday, this would be a perfect snack to make. In fact it would be excellent for any informal party or movie night. Bring it to your next potluck or serve it as an appetizer before a dinner party (but be careful, your guests may not want to eat anything else!) If you want to get fancy, make a cracker plate, and over each cracker spread some of this dip and top with a small dollop of sweet pepper relish. Enjoy!
Sweet Hot Pepper Cheese Dip Recipe
feeds a large crowd
- 5 eight-ounce packages of cream cheese *
- about 6 ounces of sweet pepper relish
- 5 Tablespoons tangy hot pepper relish
- 1/2 Tablespoon chili paste
- serve with crackers or chips
* If you want to make it a little healthier, you can use fat free cream cheese.
1). Allow the cream cheese to soften.
2). In a large bowl, combine the cream cheese, sweet pepper relish, tangy hot pepper relish, and chili paste. Stir well, until the relishes and chili paste are evenly distributed throughout the dip.
3). Serve with crackers or chips. Our favorite dippers to use with this have been small wheat crackers like Wheat Thins or pita chips. Enjoy!
Store covered in the refrigerator, but be sure to take it out at least a half hour before serving so that it can soften up and won't break the chips.
More by this Author
Cooked incorrectly, tofu can turn out slimy and flavorless. My special method uses dry-frying and marinating, resulting in firm, flavorful tofu that leaves even meat-eaters impressed.
Gumbo is one of our favorite soups to make--it offers so many variations and possibilities. This version is slightly thick but not stewy, has a rich, roasted flavor with a balanced spice and acidity.
Luxury bath salts are quite simple to make at home, much cheaper than store-bought, and they make excellent gifts. This article will teach you how to make bath salts, what the various ingredients used in bath salts...