Onion And Pepper Relish Cream Cheese Dip Food

SWEET PEPPER EVERYTHING BAGEL DIP

Steps:

• Combine the poppy seeds, white sesame seeds, black sesame seeds, garlic, onion and 1 tablespoon salt in a small bowl. Mix together and add 2 tablespoons of the mix to a food processor. Set the remaining mix aside in an airtight container for later use. Add the cream cheese and pepper relish to the food processor and pulse until completely combined. Transfer the mixture to a serving bowl and top with a little of the remaining spice mix and more pepper relish. Serve with bagel chips.

ONION AND PEPPER RELISH CREAM CHEESE DIP

Steps:

• In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Stir in the relish until thoroughly combined.
• Serve with pretzel crisps, tortilla chips or crackers. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.

SWEET PEPPER AND ONION RELISH (HARRY AND DAVID COPYCAT)

Steps:

• Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
• Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.

BAKED ONION CHEESE DIP

Steps:

• In a food processor, combine the cheeses, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions. , Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.

PEPPER ONION RELISH

Steps:

• Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
• Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
• Store the cooled jars in a cool, dry place.