Prep 10 mins
Cook 0 mins
A very simple and quick dip to prepare. Serve with your favourite savoury biscuits. You cna use the bottled chargrilled capsicum in this recipe. You could add a few drops of Tobasco, some chilli flakes or some cayenne pepper to spice it up a bit if you wish to
- Remove the cream cheese from the fridge and allow it to soften a little- to make the dip easier to mix.
- Finely chop the capsicum and parsley.
- Mix all the ingredients together.
- Serve with your favourite savoury biscuits.
Jubes, this dip is pure bliss!!!! It is creamy and has such a lovely taste! Mmmm, we couldnt stop eating it! lol The grilled capsicum adds such a lovely roasty flavour and the addition of parsley makes the dip taste fresh and summery. I also really like how easy and quick this is to prepare making it a perfect last minute addition for a party or such. THANK YOU SO MUCH for sharing this keeper with us! Made and reviewed for Magic of Herbs-An Event in the Photo Forum June 2010.
A nice dip, but I elaborated on it because I thought it needed something. I added 2 tsp of honey and 1tsp of seeded mustard and 1tsp of smoked paprika. A nice variant to the usual! I also chargrilled my own capsicum.
I used one bottled roasted red pepper, and whipped it all up in the mini processor. It took no time at all and was very attractive and tasty. The only thing I will do differently next time is add some red pepper flakes or cayenne pepper for some ZIP! Thanks for a great World Tour recipe.