December 23, 2010
Recipe to Share
This year I’ve taken one of my favorite dip recipes and created a delicious sandwich that balances nicely the heat of pepperoncini peppers with the coolness of fresh greens. Loving it.
12 oz. jar of chopped pepperoncinis
8 oz. softened cream cheese
1/2 cup sour cream
1/4 cup grated parmesan cheese
Blend together in food processor. I leave out some of the pepper juice so it doesn’t become too runny. Serve with corn tortillas or crackers. For a delicious sandwich, generously spread dip on both slices of bread. Devour with fresh lettuce or greens of your choice and sliced swiss cheese. Yummy!