On the Menu Today~
Green Pepper Dip
My sister Mary gave me this recipe a long time ago.
It’s fast, easy and delicious!
2 (8 oz) packages
cream cheese, room temperature
finely diced onion
finely dice green pepper
- In a small saucepan combine butter, vinegar, and sugar. Boil for 2 minutes. Remove from heat and cool.
- In medium bowl, beat together cream cheese and cooled vinegar mixture. Beat until creamy. Add chopped onion and green pepper. Beat until well combined.
- Refrigerate 2 to 4 hours or overnight.
- Serve with celery stalks and carrot sticks.