Red Bell Pepper Dip

If you love dip then this recipe is perfect for the holiday parties coming up!  It's a uniquely sweet and savory dip—the beautiful bright red color (all natural) tends to draw people to it!

This recipe was very easy to "flip."  I replaced the sugar with honey and spiced it up with a small amount of Jalapeno—you won't believe how low on points this stuff is!  I also whipped up a quick batch of white chocolate cream cheese to serve with my favorite cracker.

Red Bell Pepper dip freezes well, so make it now before the holiday rush!  As always, enjoy.

Servings: 10  Serving size: 1/4 cup  Calories: 86  Fat: 0g  Carbs: 23g  Fiber: 1g  Protein: 0g  Sugar: 22g   Sodium: 2mg        Old Points: 2      Point +: 2


  • 3 Red Bell Peppers, halved and seeded
  • 3/4 cup Honey
  • 1/2 cup White Vinegar
  • 1/2 cup Water
  • 1 1/2 Tbsp Jalapeno, minced (optional)
  1. Cut bell peppers into 2-3 inch pieces.
  2. In blender, add honey, vinegar, water and bell pepper. Cover. Blend on High for 2 minutes until smooth.(mixture will be light pink)
  3. Pour into saucepan.  Cook over Medium heat until mixture is the consistency of thick syrup.
  4. Remove from heat.  Stir in minced Jalapeno.
  5. Pour into bowl.  Chill.  
White Chocolate Cream Cheese:  Combine one container of Philadelphia "Indulgence White Chocolate" Cream Cheese with 3 oz. Low Fat cream cheese. Mix well.  Place cream cheese in a mound on wax paper. Bring corners of wax paper together while twisting wax paper to form cream cheese into a ball.  Freeze cream cheese in wax paper until firm.  Carefully remove wax paper.  Roll cream cheese ball in chopped white chocolate. 



What do you think?