Roasted Red Pepper Dip


1 - 12 oz can roasted red peppers, drained and patted dry.

1 - 8 oz softened cream cheese.

2 TBSP The Olive Spout Garlic Olive Oil.

1 1/2 tsp The Olive Spout Garlic Cilantro Balsamic Vinegar.

1/2 tsp salt.

1/2 to 3/4 cup shredded cheddar cheese


In Food Processor add oil, balsamic vinegar, salt and roasted red peppers, mix and then add cream cheese, mix and remove from food processor and add cheddar cheese.

Serve with vegetables, pita chips or pretzels.

Tom LandisComment