Red Devil Dip 

1-1/2 medium red bell peppers, cored, seeded and cubed
16 ounces cream cheese, cut in pieces
1/4 cup of sour cream
2 tablespoon butter, unsalted preferred
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt, kosher preferred
1/8 teaspoon cayenne pepper
1 teaspoon fresh lemon juice
1 jalapeno pepper seeded and thinly sliced
3 green onions, white and some of green, quartered, then sliced thin
20 medium-size pimento-stuffed olives, drained and sliced

1. Combine the red pepper, cream cheese sour cream, butter garlic and mustard in a food processor. Blend until smooth.

2. Add salt, cayenne and lemon juice and blend again.

3. Transfer to a bowl and stir in the jalapeno, green onion and olives. Cover and refrigerate for and hour or longer so flavors will meld. Taste and adjust seasoning to taste.

4. Serve at room temperature with rye, salt or black pepper crackers.
Alternatively use this dip in place of mayonnaise for pork, chicken or roast vegetable sandwiches.

Makes about three cups

AUTHOR: Lori A