oceanloverOH
01-01-2014, 02:22 PM
BARBECUE DIP
~8 oz. cream cheese, softened (to soften, unwrap and let stand at room temp for 2 hours)
~½ cup Sweet Baby Ray's Vidalia Onion barbecue sauce (or any brand/flavor)
~½ tsp onion powder OR 1 Tbsp finely minced onion
~⅛ tsp celery salt
~Dash ground black pepper
~⅛ to ¼ cup (depending on your taste) finely chopped bell pepper (any combination of green, red, orange or yellow bell peppers can be used for a very festive look, i.e. use red and green for Christmas)
Blend cream cheese, barbecue sauce, celery salt and ground black pepper on high with mixer till well-mixed. Add onion powder (or minced onion) and mix for about another 30 sec. Add bell peppers and mix well with large spoon. Cover and refrigerate for at least 2 hours. Equally as good with Club crackers, rye or French cocktail bread rounds, fresh crunchy veggies, or chips. Recipe is easily doubled for a big crowd. Cover and refrigerate leftovers; will keep about 3 days.
~8 oz. cream cheese, softened (to soften, unwrap and let stand at room temp for 2 hours)
~½ cup Sweet Baby Ray's Vidalia Onion barbecue sauce (or any brand/flavor)
~½ tsp onion powder OR 1 Tbsp finely minced onion
~⅛ tsp celery salt
~Dash ground black pepper
~⅛ to ¼ cup (depending on your taste) finely chopped bell pepper (any combination of green, red, orange or yellow bell peppers can be used for a very festive look, i.e. use red and green for Christmas)
Blend cream cheese, barbecue sauce, celery salt and ground black pepper on high with mixer till well-mixed. Add onion powder (or minced onion) and mix for about another 30 sec. Add bell peppers and mix well with large spoon. Cover and refrigerate for at least 2 hours. Equally as good with Club crackers, rye or French cocktail bread rounds, fresh crunchy veggies, or chips. Recipe is easily doubled for a big crowd. Cover and refrigerate leftovers; will keep about 3 days.