Name: Dilly Bacon & Roasted Pepper Dip
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 small sweet peppers, roasted and peeled (or 1 bell pepper); 6 oz. light cream cheese; 1 cup low-fat cottage cheese; 1 teaspoon dried dill (fresh dillweed would be so much better! but alas I have none …); 1 – 4 cloves of garlic (depending on how garlicky you want your dip); 4 green onions, tops only; 2 slices lean bacon, cooked but not crispy and trimmed of fat; For garnish: snipped green onion, chopped cooked bacon crumbles and/or chopped fresh pepper

Ingredients

Scale

4 small sweet peppers, roasted and peeled (or 1 bell pepper)
6 oz. light cream cheese
1 cup low-fat cottage cheese
1 teaspoon dried dill (fresh dillweed would be so much better! but alas I have none …)
1 – 4 cloves of garlic (depending on how garlicky you want your dip)
4 green onions, tops only
2 slices lean bacon, cooked but not crispy and trimmed of fat
For garnish: snipped green onion, chopped cooked bacon crumbles and/or chopped fresh pepper

Instructions

Roast the pretty little peppers in the oven on the broil setting for a few minutes until the tops are blackened and bubbly. Turn the peppers over. Roast them some more until this side is done too. If you need to turn them again to get all the sides well cooked, repeat one more time.
Remove the peppers from the oven and let them cool a bit, until they are cool enough to handle. The peels of the peppers should slip off very easily. Pull out the core, stem and seeds as well.
Put the peppers with the rest of the ingredients in a handi chopper or food process and blend until smooth.
Garnish with green onions and/or bacon or pepper bits … Enjoy with chips, crackers or vegies! (I went for the chips this time … but it does go really nicely with vegies too.)

Notes

You could thin out this dip with some buttermilk or milk for a tasty salad dressing.