Grilled Mini-Peppers with Sriracha Dip
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.
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.