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Grilled Mini-Peppers with Sriracha Dip

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Grilled Mini-Peppers with Sriracha Dip

Roberta Reynolds
This is just about as easy as it gets, but you’d never know it by how delicious these little bites are. For those times when chips and dips just won’t cut it (OK, who am I kidding?), or if you want something just a little more special and you happen to have the grill fired up, this will do the trick. Quick sear those sweet little mini-peppers until just charred. And either hot off the grill, or at room temperature, smother them in this creamy and just-as-spicy-as-you-like it dip. It’s go time. Make plenty – these guys go fast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6 servings

Ingredients
  

  • 1 bag mini-sweet peppers rinsed, dried, and drizzled with olive oil and salt
  • 1, 8 oz. package cream cheese light cream cheese is just fine
  • Sriracha Sauce to taste I used about 2 teaspoons but I am a wimp
  • Juice and zest of one small lemon
  • 1-2 tablespoons sour cream
  • Pinch of salt

Instructions
 

  • Set the grill at medium high heat, and grill the sweet peppers until charred on the outside – they should be a little soft to the touch. Remove from heat and set aside.
  • In a food processor or mixing bowl, whip together the cream cheese, sriracha sauce, juice and zest of lemon, and salt.
  • Add enough sour cream to reach the dipping consistency you like.
  • Arrange peppers on a platter and place the dip in a separate bowl in the center or nearby.
  • Grab a couple for yourself first – it might be your last chance.

Let’s get that grill fired up and these little guys on to sear. They just take a few short minutes, and you’ll know they’re ready by the grill marks that appear. They will also be slightly soft to the touch if you dare touch them while they are over a hot flame. If you are smarter than I am and decide not to touch them, you can see that they also get a little wrinkly when they’re ready.

The sauce comes together in minutes and all that is required is a food processor or mixing bowl. Just beat all of the ingredients together and add enough sour cream to create the dipping texture you want. If you like spicy dips, get as generous as you like with the Sriracha sauce. I am a wimp so just went with a couple of teaspoons. I like to put them on a platter with the dip in the middle, after sneaking several for myself.

And now for the taste test… oh yeah. This dip works well with just about anything, so if all the peppers get eaten up, grab that bag of chips, fresh vegetables, or whatever you can lay your hands on and enjoy every last drop. Happy Game Day, or happy any day! Thanks so much for reading today! xoxoxxo

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!