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Cream cheese capsicum dippers

Recipe may contain milk, egg and lactose.

Make light work of Christmas party food with this easy vego starter. Check out the recipe notes for tips on making it so simple that the kids can do all the prep.

8 Ingredients


  • 250g packet cream cheese, chopped, at room temperature

  • 65g (1/4 cup) sour cream

  • 60g (1/4 cup) mayonnaise

  • 1 tsp finely grated lemon rind

  • 1 small garlic clove, crushed

  • 500g sweet baby capsicums, halved, seeds and membrane removed

  • Sweet paprika, to dust

  • Chopped fresh chives, to serve

2 Method Steps


  • Step 1

    Use electric beaters to beat cream cheese

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    (250g packet cream cheese, chopped, at room temperature) in a bowl until smooth. Add sour cream (65g (1/4 cup) sour cream), mayonnaise (60g (1/4 cup) mayonnaise), lemon rind (1 tsp finely grated lemon rind) and garlic (1 small garlic clove, crushed). Beat until well combined. Season.


  • Step 2

    Transfer mixture to a piping bag fitted with a 1cm plain nozzle. Pipe mixture into each capsicum (500g sweet baby capsicums, halved, seeds and membrane removed) half. Arrange on a platter in a circular pattern. Dust lightly with paprika (Sweet paprika, to dust) and sprinkle with chives (Chopped fresh chives, to serve) to serve.
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Recipe Notes

Short on time? Spoon the dip into a bowl and serve the halved baby sweet capsicums on the side. Add some other vegies, such as halved baby carrots, snow peas and sugar snap peas, asparagus and lavosh crackers.

Nutritional Information

Per serving

  • 136

  • 567 kj

  • 13g

  • 6.4g

  • 0.8g

  • 2.6g

  • 1.9g

All quantities above are averages

Image by Vanessa Levis

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