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.
Nutrition Facts
servings
Serving size
Choosing a selection results in a full page refresh.
