Roasted Pepper & Cream Cheese Dip
- 1/2 cup (125 mL) roasted peppers, drained
- 8 oz (250 g) cream cheese
- 1/2 cup (125 mL) VH® Cherry Dipping Sauce
- 1/2 tsp (2 mL) VH® Soya Sauce
- hot pepper sauce to taste
- 3 tbsp (45 mL) finely chopped green onions
- Pulse peppers in food processor until finely chopped.
- Add cream cheese, VH® Cherry Dipping Sauce, VH® Soya Sauce & hot pepper sauce. Blend to combine.
- Quickly pulse in green onions. Serve with chicken, vegetable sticks, or crackers.