Finely chopped green and yellow bell peppers, jalapeños, parsley, dill, and chives bring color and freshness to this whipped cream cheese dip. Onion powder and garlic powder round out the flavor, while a short chill gives the ingredients time to meld.
Ingredients
- 2 tubs whipped cream cheese, 8 ounces each
- 1 green bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 2 jalapeños, seeded and finely chopped
- 2 teaspoons fresh parsley, diced
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh chives, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Mix the Dip
- Place the whipped cream cheese in a mixing bowl.
- Add the chopped green pepper, yellow pepper, seeded jalapeños, parsley, dill, and chives.
- Sprinkle in the onion powder and garlic powder, then season with salt and pepper.
- Mix until the vegetables, herbs, and seasonings are evenly distributed through the cream cheese.
- Cover and chill for at least 30 minutes to let the flavors meld.
Preparation Notes
Finely chopping the vegetables is important because the dip contains a generous amount of pepper. Small, even pieces are easier to scoop and distribute the jalapeño more consistently. Seeding the jalapeños tempers some of their heat.
After chilling, stir the dip and taste before making any final salt or pepper adjustment. Serve it cold with vegetables, crackers, or another dipper of choice. Return it to the refrigerator after serving rather than leaving the cream cheese at room temperature for an extended period.
