'Bloody' cheese dip recipe for Halloween
MANILA, Philippines — The fastest and easiest way to entertain friends who suddenly make an appearance at your doorstep is to put together a cheese dip and some chips or toasted breads.
These days, cheese dips are easy to make, as ready mixes as well as bottled ready-to-eat versions are now available in the market.
Cheese dips usually come in yellow color, the shade you usually associate with cheese.
But would you still serve yellow colored, regular cheese dip with nachos to your friends on Halloween? How about turning that cheese dip into red and give it that "bloody" feel?
No need to use artificial food color to achieve the effect you want, as this recipe for "Bloody" Bell Pepper Cheese Dip uses red bell pepper.
A hauntingly good twist to your usual cheese dip, this recipe blends creamy Magnolia Cream Cheese with roasted red bell pepper, fresh herbs, and a zing of dayap (native lime) for a wickedly smooth, tangy bite.
"Bloody" Bell Pepper Cheese Dip
Ingredients:
- A pack or 225 grams of Magnolia Cream Cheese, cubed
- A piece, cup, or 150 grams of chopped red bell pepper
- 5 pieces, 2 Tbsps., or 2.5 grams of chopped fresh basil leaves
- 2 stalks, 2 Tbsps., or 10 grams of minced parsley
- A piece, 2 Tbsps., or 44 grams of squeezed dayap juice
- A chopped garlic clove
- 1/4 tsp. of iodized fine salt
- Pita chips or assorted vegetable sticks
Procedure:
- In a food processor or blender, combine all ingredients except the pita chips and/or vegetable sticks. Cover and process/blend until smooth.
- If a food processor is not available, pound ingredients with a mortar and pestle and use a whisk/spatula to mix the ingredients.
- Transfer to a bowl.
- Serve with the pita chips or vegetable sticks.
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