Finger Foods/Snacks
Capsicum Pour over Dip
27
Sep
Sep
I first tried this dip about 20 years ago and it was my go to dip after that for quite a while, I think it was a Kraft cream cheese recipe. I recently revisited it and wasn’t disappointed, it was everything that I remembered, it is sweet and tangy and lovely with the creamy cheese and crackers.
The capsicum pour over can be made ahead of time and stored in an airtight container in the fridge for 4-5 days and then just pour over the cream cheese when needed, I sometimes only use half the amount if it is for a smaller gathering and save the remaining for another day.
Capsicum Pour over Dip
A sweet and tangy capsicum syrup poured over cream cheese
Ingredients
- 2 125g` Cans Edgell Diced Capsicum
- 1/2 Cup Sugar
- 1/2 Cup Vinegar
- 250 gm Cream Cheese (block)
Instructions
- Place undrained tinned capsicum, sugar and vinegar in a small saucepan, heat until boiling.
- Reduce heat and simmer over a low heat for approximately 45 minutes or until thick and syrupy.
- Set aside and allow to cool.
- Place the cream cheese in a small serving bowl and spoon the syrup over cream cheese, serve with crackers.
Notes
Pour over can be made 4-5 days ahead of time, store in a sealed container in the fridge.
Love your recipies Wendy
Thanks Angela, this one is fabulous so easy but seriously tasty