Potted Pepper Dip

2 Tablespoons lemon juice
2 Teaspoons olive oil or cooking oil
1 teaspoon of sugar
1/4 teaspoon of salt
Dash black pepper
1 small onion, cut up
4 large colored peppers seeded and cut up
1 8 oz package of cream cheese softened
1/4 cup of mayo or salad dressing
Few dashes of bottled hot pepper suace
Take 3 colored peppers with tops off and seeded.
Assorted vegatable dippers and or breadsticks

In a blender container or food processor bowl combine the lemon juice, oil, sugar salt, and black pepper. Add the onion and about one-third of the cut-up peppers.

Cover and blend or process till smooth. add the remaining cut-up sweet peppers. Cover and blend or process till smooth. Transfer to a medium bowl. Cover and let stand at room temperature. at least 2 hours.

Place pure vegetable mixtue in a sieve and press gently to drain off excess liquid. In a medium bowl combine cream cheese, mayo or salad dressing. Adding hot pepper sauce. Stir in the pureed vegtable mixture. Cover and chill for 2 to three hours.

Spoon into the whole sweet pepper shells. Place filled peppers in the center of a serving platter; surround with vegetable dippers and or breadsticks. if desired, garnish with fresh herbs.