Modeled after the dip someone at the farmer’s market was selling, here’s a creamy pepper dip:
3 hot chili peppers
1 tsp paprika
1 tsp salt
1 package light cream cheese (8 oz.)
About 1/3 container regular sour cream (1 lb.)
Puree the peppers (seeds and all) in a food processor. Add the cream cheese, paprika, and salt, and blend till the cream cheese is soft. Add the sour cream a heaping spoonful at a time until you like the consistency. Eat with crackers or crudites.
