Author Notes
Whenever I have last-minute guests I panic, thinking that I won't have enough food, or my last-minute meal might not live up to their expectations.
I feel like I will be judged by what I serve. Therefore, I try my best to scramble up the best dinner I can at the last minute. Mind you, it needs to be at least 3 courses.
This dip serves as a great starter, it is so easy and I always have these ingredients on hand, I serve it as part of a larger cheese/bread/olive/nuts platter and my insecurities about not serving an adequate meal are usually gone. —fortheloveofyum
Ingredients
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4-5
roasted red peppers (skin/seeds/stem removed,) if using jarred then quickly rinse off any jar water.
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1
clove garlic
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4 ounces
cream cheese, softened
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1/4 cup
crème fraîche (you can up to a 1/2+ cup, depending on how creamy you want your dip to be)
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juice of half a lemon
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2 tablespoons
chopped parsley
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1 tablespoon
chopped mint
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2
scallions, chopped
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2 tablespoons
chopped chives
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2 tablespoons
extra-virgin olive oil
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kosher salt and black pepper, to taste
Directions
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Put the cream cheese in a medium-sized bowl and whip it with the crème fraîche and lemon juice using a whisk or hand mixer on low speed until smooth and creamy. Set aside.
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Next, add in the extra-virgin olive oil and continue to whisk until all combined, about a minute or so. Season with salt and pepper.
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In a food processor, pulse the rest of the ingredients together-the roasted red peppers, garlic, the herbs, and scallions. Don't puree, leave a little texture to the red peppers. Season the red pepper mixture with salt and pepper.
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Fold in the red pepper mixture into the cream cheese mixture until combined. Chill in the refrigerator for 30 minutes to an hour. Serve with bread, crackers, and crudités.
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