I don’t have a picture for this recipe. While I was at Samantha’s house we made this to go with the Salisbury Steak with Onion Gravy and it was fabulous. I loved it so much that I stopped at a store and bought 3 more head of cauliflower to make more this week.
I can’t give an exact measurement for each item but you will get the point. I had tried a recipe several years ago that is quite famous online that had cream cheese in it. I did not like it but please don’t blast me. Everyone have their own tastes for things.
- one head cauliflower, cut into bite size pieces
- water to cover
- kosher salt- 1 teaspoon
- heavy whipping cream
- Better than Bouillon Chicken Base- 2 teaspoons
- 6 tablespoons butter with salt
- pepper to taste
Add cauliflower to boiling water with kosher salt and continue to cook for 10 minutes. Drain water and in bowl add remaining ingredients. Using a handheld mixer mash until the texture of mashed potatoes. Enjoy!
I can’t take credit for this recipe. My sister, Donna made this for my grandson’s birthday party back in June and ever since then we have all been hooked on this dip. It is an item that might be a bit difficult to find. We only have 2 stores in WV where I can find it. It is worth the extra effort to find it.
Amish Wedding Red Pepper Relish
Last night I was having a Google Hangout with Samantha and Isaiah and he was sitting at the table with his sliced peppers and cucumbers eating this dip. At one point he asked for a spoon and began eating the dip all by itself. hahaha
Red Pepper Relish Dip
- 8 ounce package cream cheese, softened
- 1/4 cup Amish Wedding Red Pepper Relish
Mix thoroughly and chill. Serve with fresh veggies. I prefer cucumbers and carrots. Any low carb veggie with work though.
For work I have been taking a dish of fresh vegetables and fresh dip for a mid-afternoon snack. I have been trying different ones. For a store bought dip I love the Marzetti Ranch Dip that comes in a tub. It is very good. For a homemade recipe I love this one.
1 cup mayonnaise
1 cup sour cream
1 1/2 Tablespoons dried parsley
1 1/2 Tablespoons grated onion
1 1/2 Tablespoons dried dill weed
1 Tablespoon celery salt
Mix all ingredients together and put in refrigerator. Allow to sit overnight for flavors to blend well. Serve cold with fresh vegetables.
Nutritional Information- Calories- 131, Carbs- 1.5 (Fiber- .1 grams)
Vegetables are extra carbs. Add them accordingly. For me I take baby carrots, sliced cucumbers, fresh broccoli and mushrooms.