Bell Pepper Dip
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Servings: Makes about 3½ cups
Ingredients
- 2 cups Sour cream
- 1 (3-ounce) package cream cheese, softened
- 1 cup shredded Mexican blend cheese
- ½ cup salsa
- ¼ cup minced red bell pepper
- ¼ cup minced green bell pepper
- ¼ cup minced yellow bell pepper
- 2 tablespoons minced green onion
- ¼ teaspoon garlic salt
- ¼ teaspoon chili powder
- whole bell peppers, hallowed out for serving
Directions
In a large bowl, stir together all ingredients. Cover and refrigerate up to 5 days.
Tip: Hollowed-out assorted bell peppers make pretty serving containers for this Bell Pepper Dip.