Creamy Peppadew Dip

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Martha Stewart Test Kitchen
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Martha Stewart Test Kitchen

The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold.

Editorial Guidelines
Updated on May 16, 2017
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Prep Time:
10 mins
Total Time:
10 mins
Servings:
6
Yield:
Makes 1 1/2 cups

This creamy dip is spicy and sweet all at once. It's ideal for a party, coming together in minutes. Serve dip with assorted crudites and potato chips.

Ingredients

  • 1 tablespoon sambal oelek (Asian chili paste)

  • 12 jarred Peppadew peppers, finely chopped

  • 1 ¾ ounces cream cheese (¼ cup), room temperature

  • 8 ounces sour cream (1 cup)

Directions

  1. Pulse sambal oelek, Peppadews, and cream cheese in a food processor until well combined. Transfer to a bowl and stir in sour cream. Serve dip with assorted crudites and potato chips.

Cook's Notes

Dip can be refrigerated for up to 2 days.

Originally appeared: Martha Stewart Living, December 2011
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