Bloody mary dip recipe
Bloody Mary Dip recipe
|700 g||cream cheese|
|120 ml||V8 juice|
|2 tbsp||tomato puree|
|1 large||red bell pepper, finely minced or grated|
|1 small||onion, finely chopped|
|4 tbsp||lemon juice|
|2 tbsp||Tabasco sauce|
|salt and pepper, to taste|
Mix all ingredients in a blender and process until smooth. Refrigerate for about 1 hour before serving.
Use the dip with fresh vegetables or crackers.
ca. 5 min
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