Featured Pinch Tips Video
- 16 oz
- cream cheese (softened)
- 1 c
- sour cream
- 1 small
- 2 slice
- red bell pepper
- baby carrots
- 1/2 tsp
- onion powder
- 1 1/2 tsp
- garlic salt (course ground w/parsley)
1In a mixing bowl beat the cream cheese until smooth and creamy, stir in sour cream until well combined.
2Place vegetables in food processor and pulse until vegetables are finely chopped.
3Mix chopped vegetables into the cream cheese mixture until well combined, stir in onion powder and salt.
4Cover and refrigerate overnight to allow the flavors to concentrate and become more pronounced. Serve with your favorite crackers. Also makes a delicious spread for wraps. Makes 3 cups
You may also substitute low fat cream cheese and light sour cream for regular varieties.