Description
Creamy Easter dip brings festive cheer to spring gatherings with pastel-colored marshmallow swirls. Family and friends will savor this quick, sweet treat that delights both children and adults at holiday celebrations.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- 1 cup (240 ml) sour cream
- 1 cup (150 g) diced bell peppers (mix of colors)
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (8 g) chopped fresh chives
- 2 tablespoons (8 g) chopped fresh parsley
- 1 teaspoon (5 g) garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Blend cream cheese and sour cream using an electric mixer at medium speed until achieving a silky, uniform consistency.
- Incorporate diced bell peppers, freshly chopped chives, finely minced parsley, garlic powder, tangy lemon juice, salt, and ground pepper, stirring thoroughly to distribute ingredients evenly.
- Sample the mixture and fine-tune seasoning according to personal taste preferences, ensuring balanced flavor profile.
- Carefully transfer dip to a decorative serving vessel, sealing with plastic wrap and chilling in refrigerator for 30 minutes to allow flavors to meld and develop.
- Present the dip alongside crisp vegetable sticks or assorted crackers, offering guests a vibrant and refreshing appetizer perfect for spring gatherings.
Notes
- Chill the dip for enhanced flavor melding, allowing ingredients to harmonize and develop a richer taste profile.
- Customize the veggie mix by adding colorful, seasonal produce like radishes or cucumber for extra crunch and visual appeal.
- Use low-fat cream cheese and Greek yogurt as a healthier alternative for a lighter, protein-packed version of the dip.
- Prepare the dip a day ahead to save time and let the flavors intensify overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg