Ingredients
Scale
- Roasted Red Pepper Dip
- 8 ounces cream cheese, room temperature
- 2 cups jack cheese, grated
- 2 cups sharp cheddar cheese, grated
- 1 1/2 cups roasted red peppers, chopped
- 1 cup pickled jalapenos, chopped
- 1/2 cup WHEAT THINS, crushed
- 1/4 cup grated white onion
- 1 teaspoon black pepper
- 1 teaspoon seasoning salt or creole seasoning
- 1 teaspoon garlic powder
- green onions to garnish
- WHEAT THINS to serve
For the Coca-Cola Red Velvet Cupcakes:
- 1 box red velvet cake mix
- 1 1/2 cups Coca-Cola
- 1 teaspoon vanilla flavoring
- sprinkles, cherries to decorate the cupcakes
For the Cream Cheese Frosting:
- 1 stick butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups confectioners sugar
- 1 teaspoon vanilla
Instructions
- Roasted Red Pepper Dip
- Preheat oven to 375 degrees.
- Reserve 1 cup of grated cheese and set aside.
- Mix all ingredients together minus green onions.
- Place into a greased pan and bake for 20 minutes.
- Top with remaining cheese and broil for 3-5 minutes.
- Garnish with green onions and serve.
For the Coca-Cola Red Velvet Cupcakes:
- Pre heat oven to 350 degrees.
- Mix all the ingredients together and fill lined muffin tin 3/4 full.
- Bake at 350 degrees for 16 minutes.
- Remove from oven and allow to cool while you prepare the frosting.
For the Cream Cheese Frosting:
- Place cheese and butter into a mixer, mix well.
- Add confectioners sugar and vanilla and mix well.
- All a little milk to thin if desired.
To Assemble Cupcakes:
- Place frosting into a piping bag or use a freezer bag and cut the end off to make a large enough hold.
- Pipe frosting on cupcakes.
- Garnish with sprinkles and a cherry and serve.
Nutrition
- Serving Size: 4-6 Dip