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Red Pepper Spread Recipe | |
Dips | |
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Ingredients:
1 envelope Knox Unflavored Gelatine 1 cup College Inn Chicken Broth 1 (8-ounce) package light cream cheese 1 (12-ounce) jar roasted red peppers, drained, chopped and divided 1 tablespoon lemon juice 1 clove garlic, minced 1/2 teaspoon liquid hot pepper seasoning 1 tablespoon chopped basil Assorted crackers and vegetable crudites
Directions:
Sprinkle gelatine over broth in small saucepan; let stand 1 minute. Over low heat, stir until gelatine completely dissolves, about 5 minutes. Remove from heat; set aside. Process cream cheese, half the peppers, lemon juice, garlic and hot pepper seasoning in electric blender or food processor until smooth. Add chicken broth mixture; blend until smooth. Pour into 1 1/2 quart bowl; chill, stirring occasionally until mixture is consistency of unbeaten egg whites. Fold in remaining chopped peppers and basil. Pour into a 4-cup mold and chill until firm, about 4 hours. Unmold and serve with assorted crackers or vegetable crudites. Makes 3 cups | |