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.
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 1Use electric beaters to beat cream cheese(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.
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Step 2Transfer 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.
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.
All quantities above are averages