Creamy Peppadew Dip Recipes

BACON-WRAPPED STUFFED PEPPADEW PEPPERS

Steps:

• Begin by preheating the oven to 350 degrees Then, soak 24 toothpicks in a small bowl of water for about 20 minutes.
• Precook the bacon by placing it in a single layer on a cooling rack in a foil-lined baking sheet. Bake for about 20 minutes or until the fat starts to render and the bacon starts to brown. Remove from oven, transfer the bacon to a paper towel-lined plate, and allow too cool. (Set the baking tray aside.)
• Add the softened cream cheese to a piping bag (or put it in a plastic bag and cut off the corneand pipe the cheese into each of the peppers.
• Then wrap each pepper with a piece of bacon and secure with a toothpick.
• Place the bacon-wrapped peppers back on the baking sheet you used to cook the bacon. Place these into the oven and cook for 14-16 minutes or until the bacon is crisp.
• Serve warm.

CREAMY PEPPADEW DIP

Steps:

• Pulse sambal oelek, Peppadews, and cream cheese in a food processor until well combined. Transfer to a bowl and stir in sour cream. Serve dip with assorted crudites and potato chips.

CREAMY ARTICHOKE DIP

Steps:

• In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.

PEPPADEW DIP

Steps:

• Mix together the mayonnaise, crushed peppercorns, cherry peppers, coriander and lime juice in a medium bowl until combined.
• Serve with celery sticks, carrots, radishes and veggie crisps for dipping.

PEPPER CREAM CHEESE DIP AND SPREAD

Steps:

• Heat cream cheese 30-40 sec in microwave. Mix in milk until smooth.
• Drain peppers and chop coarsely by pulsing in food processor.
• Add cream cheese and pulse until blended.
• Serve with crackers, tortilla chips or crudites, or spread on bread or bagels. Can be served immediately or refrigerated overnight to let flavors blend.

PEPPADEW SWEET PEPPER RELISH

Steps:

• In a food processor, add shallot, garlic, and parsley. Pulse until finely minced, occasionally scraping large unchopped bits from the sides.
• Add remaining ingredients. Pulse until chopped evenly, scraping sides a needed. You're looking for a consistency similar to sweet pickle relish. Adjust seasoning as needed.
• Store in an airtight container and refrigerate overnight before serving.

HOT CRAB DIP RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a small sauce pan, melt the butter over medium heat. Add the shallots and saute until softened and golden, about five minutes. Stir in the garlic and saute another minute, or until fragrant.
• Add the shallots, garlic, cream cheese, sour cream, 1/2 cup cheddar cheese, and 1/4 cup Parmesan cheese to the bowl of an electric mixer. Beat until well combined. Fold in the peppers and crab meat, then stir in the hot sauce, lemon juice, and Old Bay seasoning.
• Spread the dip evenly over a baking dish (8 inch square pans or deep dish pie plates work well), and sprinkle with the remaining cheddar and Parmesan cheese. Bake in the preheated oven for 20-25 minutes or until dip is bubbly and cheese is melted and starting to brown. Remove from oven, sprinkle with green onions, and serve with crackers for dipping!