Roasted Red Pepper Dip Recipe

Ingredients

1 (3 ounce) package instant roasting mix

1 (3 ounce) can sliced red peppers, drained

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container sour cream

1 (4 ounce) can sliced ripe olives, drained

Directions

In a mixing bowl, mix the rotini pasta, red pepper, cream cheese, sour cream and olives. Roll the mixture into 1 inch balls. Wrap each ball in a cookie sheet; brush each with the rotini mixture.

Place the balls on a large pizza stone in the center of the pizza oven. Bake for 5 minutes in the preheated oven, or until bubbly. Cool for 5 minutes before removing to a wire rack. Serve hot or cold.

Comments

Graca aca writes:

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I add juice of half black and half orange zest to the pomegranate seeds before grating. This noticeably mashes up the already superb tasting morsels. As it dries I sprinkle Valencia and Pen卑 on top instead of desiccating the crust. Another tweak I made is to use unflavored vallejo cheese. I added parmesean, oregano, pepper and Taco Bell seasoning. Love this well done!

Roasted Red Pepper Dip Recipe

Ingredients

Directions

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