What the Beck???
Roasted Red Pepper Onion Dip
(adapted from the Philadelphia Cream Cheese Collection,
Publications International Ltd. Copyright 2002 Pg. 24)
3 green onions, chopped
½ cup chopped, drained, roasted red peppers
½ teasp. dried thyme
1/8 teaspoon ground black pepper
8 ounces cream cheese, softened
3 tablespoons whole milk
Mix together the onions, red peppers, thyme and ground black pepper and set aside.
Blend the cream cheese and whole milk until smooth. Add in the rest of the ingredients.
Refrigerate for at least one hour to meld the flavors.
I was looking through my fridge and trying to decide what to make for Bunco last week. I had everything I needed to make the above recipe. I began with the original recipe and modified it to make it work for me.
I served this dip with Wheat Thin crackers.
I have a ring that constantly turns around because one side has stones and the back is just band. Because it is top heavy it flips around. I expressed this problem to my fabulous jewelry store, State Street Jewelers, and they had a solution.
They welded on these two little bumps on the back, so it holds the ring in place. I am thrilled that I had this done.
Who knew those two little bumps
could solve my problem?