An array of peppers from the Webb City Farmers Market
I’ve got the perfect take-along dip for your next backyard BBQ. With a little experimentation in my kitchen I stumbled unto this simple, yet tasty pepper dip. This is a perfect recipe for the time of season at the farmers market, because markets are popping with brightly colored peppers. Don’t be afraid to mix in some purple peppers in this dip- you won’t be sorry.
Triple Pepper Dip
by Lane
2 cups sour cream
3 oz. cream cheese, softened
1 cup finely shredded Mexican four-cheese
½ cup salsa
1 T. lime juice
3 T. parmesan cheese
¼ cup finely chopped red pepper
¼ cup finely chopped yellow pepper
¼ cup finely chopped green pepper
2 T. minced green onion
2 garlic cloves, minced
¼ tsp. chili powder or use ¼ tsp. of chipotle chili powder
1 bag of tortilla chips
Combine all ingredients in a large bowl and stir well. Cover and refrigerate.
I couldn’t wait…ran out and bought the things I needed to make this and IT IS WONDERFUL! Even my 4 yr. old who at first said, ” I don’t like peppers!” tried it then sat down and ate a lot of it with chips and then said, ” This is really good!”. My salsa I used was pretty garlicky, so the whole batch was, but it was not a bad thing….honestly, I don’t think this can be improved upon and I know my veggies.
LOL Somehow, I just don’t think you’re supposed to add the bag of chips to the “combine all ingredients in a large bowl”!! This sounds wonderful and can’t wait to try it.
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