1 whole yellow bell pepper, sliced
6 tablespoons cream cheese, reduced fat or regular
1 teaspoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt or coarse sea salt
Paprika for garnish
Place the bell pepper in a microwave-safe bowl and add 1 tablespoon water. Cover and microwave on high for 2 minutes until the peppers have softened.
In a blender add the cream cheese, lemon juice, mustard, and salt to the blender. Puree until the sauce is completely blended and smooth.
Inspired by: Joy Bauer