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(2 cups red pepper dip; 1-1/2 cups avocado dip)
For smoky red pepper dip, in a blender or food processor combine roasted red peppers, chipotle pepper, and chili powder. Cover and blend or process until smooth. Add 8 ounces of the cream cheese and 1 tablespoon of the lime juice; cover and blend or process until smooth. Season to taste with salt and black pepper. Transfer smoky red pepper dip to a small bowl; cover and chill while preparing the creamy avocado dip.
For creamy avocado dip, in a clean blender or food processor combine sour cream, the remaining 4 ounces cream cheese, and the remaining 1 tablespoon lime juice. Cover and blend or process until smooth. Transfer sour cream mixture to a medium bowl. Seed and peel avocado; place in a small bowl and mash with a fork. Stir into sour cream mixture. Stir in bacon, cilantro, and cumin. Season to taste with salt and black pepper. If desired, cover and chill for up to 1 hour before serving.
For veggie platter, in the center of a large serving platter create a skeleton shape with some of the fresh vegetables. Arrange extra vegetables around edge of platter. (If desired, you can arrange the veggie platter before preparing the dips; cover and chill for up to 4 hours.) Serve veggie platter with smoky red pepper dip and creamy avocado dip.