Spicy Pepper Dip is versatile, quick to throw together, and bursting with spicy flavor ideal with crackers, chips, veggies, or as an accent to many dishes.
Spicy Pepper Dip is a simple combination of just a few spicy, no-fail ingredients that can be tweaked for different tastes and uses. I typically have most, if not all, of the ingredients at hand all the time.
The basic flavors come from diced green chiles, roasted red peppers, Bitchin’ Sauce, and cream cheese. That’s about it! I served it on Ritz Crackers and with tortilla chips. It’s also good made with sour cream instead of cream cheese or half sour cream and half cream cheese. It has more body or firmness made with cream cheese, though.
Have you tried Bitchin’ Sauce yet? It’s really good – spicy and flavorful. And it’s primary ingredient is almonds, so it’s essentially a spicy almond sauce. I can’t say it tastes like almonds at all, and it’s actually pretty creamy with a nice texture. I’ll be experimenting with it a lot more.
- 8 oz cream cheese, room temperature
- ½ cup hot diced green chiles
- ½ cup fire roasted red peppers (from a jar), diced
- 2 tbsp Original Bitchen Sauce (or to taste)
- Place cream cheese in a medium mixing bowl. Beat with a hand mixer until smooth.
- Stir in remaining ingredients and serve with tortilla chips or spread on Ritz crackers. Also good served with a vegetable platter (carrot and celery sticks).
- Note: It's also good made with sour cream (but is less firm) or half cream cheese and half sour cream. Proportions of all ingredients can be varied to taste.It's hard to mess this one up!
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