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- 125 ml (½ cup) roasted and drained pepper
- 250 g (8 oz) cream cheese
- 125 ml (½ cup) VH® Cherry Sauce
- 2 mL (½ teaspoon) VH® Soy Sauce
- 3 tbsp chili sauce
- 45 ml (3 tablespoons) finely chopped green onion
Instructions:
Prepare the Roasted Peppers:
- Roast and Drain Peppers: Roast your peppers until charred and tender, either on a grill or under a broiler. Once done, cover them in a bowl to steam, which helps loosen the skins.
- Peel and Drain: After steaming, peel the skins, discard the seeds, and drain any excess liquid.
Blend the Base Ingredients:
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