Grilled BBQ Vegetable Dip
Grilled veggies meet a creamy dip for the ultimate summer snack or appetizer. Grill bell peppers and onions with Durant olive oil and Pinot Noir BBQ Sauce for bold flavor. Season with a sprinkle of Fleur de Sel and garlic powder. Serve this easy, flavorful dip with your favorite potato chips or celery sticks. It’s the ultimate crowd-pleaser to bring to a summer party.
Recipe courtesy of Molly Allen
- 1 green bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1/2 of red onion
- Durant Pinot Noir BBQ Sauce
- 1 (8-ounce) brick cream cheese, softened
- 1 1/2 cups sour cream
- Durant Fleur de Sel sea salt, to taste
- Garlic powder, to taste
- Green onions, minced for garnish
- Chips and celery sticks, for serving
- Preheat a grill on medium-high heat. Oil the grill.
- Quarter each of the peppers and slice the onion. Drizzle with olive oil and sprinkle with Durant Fleur de Sel. Place the peppers and onions on the grill.
- Grill the peppers and onions until tender, flipping as needed. Brush with Durant Pinot Noir BBQ Sauce while cooking. Transfer to a cutting board and dice into small pieces.
- In a mixing bowl, use a spatula to stir together the cream cheese and sour cream until smooth. Stir in the diced grilled vegetables. Season with garlic powder and Fleur de Sel to taste. Garnish with minced green onions.
- Transfer the dip to a serving bowl and serve with potato chips and celery sticks.
