Pretty Pink Holiday Dip | Midwest Living
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Pretty Pink Holiday Dip

Pretty Pink Holiday Dip

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  • Makes: 28 servings
  • Yield: 1-3/4 cups
  • Start to Finish 30 mins

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Ingredients

  • 1 8 - ounce package cream cheese, softened
  • 1 7 - ounce jar roasted red sweet peppers, drained
  • 2 cloves garlic, minced
  • 2 tablespoons lime or lemon juice
  • 1 1/2 teaspoons dried basil, crushed, or 1 tablespoon snipped fresh basil
  • 1 1/2 teaspoons dried parsley or 1-1/2 tablespoons snipped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white or black pepper
  • 1 recipe Focaccia Toast (see recipe below)

Directions

  1. In a food processor or blender container, combine cream cheese, red peppers, lime or lemon juice, garlic, basil, parsley, salt, and pepper. Cover and process or blend until smooth and creamy.
  2. Chill in the refrigerator until serving time. Serve as a spread with Focaccia Toast. Makes 1-3/4 cups (twenty-eight 1-tablespoon servings).

Focaccia Toast

Ingredients

  • 1/2 cup butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons dried basil, crushed
  • 2 teaspoons dried oregano, crushed
  • 1 clove garlic, minced
  • 1/4 teaspoon pepper
  • 2 7 - inches Italian flat breads (focaccia) or one 1-pound loaf French bread

Directions

  1. In a bowl, mix butter, olive oil, dried basil, dried oregano, garlic, and pepper. Slice two 7-inch Italian flat breads (focaccia) or one 1-pound loaf French bread into strips about 1/4 inch thick and 4 inches long. Place, cut sides up, on baking sheets. Brush with butter mixture. Bake in 375 degree F oven for 8 to 12 minutes or until tops begin to brown. Cool on wire rack.

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