If you have been looking for a new dip recipe to try, you are in the right place! This is Roasted Red Pepper Dip is loaded with flavor.
Roasted Red Pepper Dip is tangy, light, and irresistibly delicious. Served warm or cold, it is perfect for parties or an afternoon snack.
I love using roasted red peppers in my recipes and this dip is amazing because it is sweet, tangy, light, and best of all, easy to whip up.
You can buy roasted red pepper, but it couldn’t be easier to roast your own. Get started by preheating your oven to 450 degrees. While it’s heating, wash your red bell peppers.
Once washed and dried, cut them in half lengthwise. Cut off the stems and scoop out the seeds. Place your red peppers cut side down on a baking sheet lined with aluminum foil.
Then pop those peppers in the oven and let them roast for 25 minutes, or until they look wrinkly and charred. Take them out of the oven and place them into a bowl.
This next step is important! Cover the bowl with a plate for 20 minutes. This will create steam that loosens the skins from the meat of the pepper.
Gently remove the skin from each pepper and store in an airtight container until you are ready to use them.
Roasted Red Pepper Dip is super versatile and can be used as so much more than a dip. Slather it on a sandwich or burger, mix it into a salad dressing, toast a bagel and give it a schmear.
The possibilities are really endless with this recipe. One thing is for sure, it is so good that you won’t have any leftovers.
If you liked this Roasted Red Pepper Dip, make sure you check out these other easy dip recipes:
- Whipped Peanut Butter Dip in a Chocolate Rice Krispie Treat Bowl
- Creamy Green Chile, Corn and Bacon Dip
- Caramelized Onion and Garlic Dip
- Layered Two Pesto and Ricotta Dip
- 1 medium sweet onion , peel removed and quartered
- 1 tablespoon light extra virgin olive oil
- 1 cup roasted red pepper
- 1 head roasted garlic
- 1 cup plain Greek yogurt
- 8 ounces cream cheese , room temperature
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne
- 1 teaspoon fine sea salt
- 1 tablespoon Italian parsley , minced
Preheat oven to 300 degrees.
Toss onion quarters in light olive oil and place on rimmed baking sheet. Roast for 20 minutes or until lightly browned and soft.
Add roast onion, roasted red pepper, roasted garlic, plain Greek yogurt, cream cheese, cumin, cayenne and fine sea salt to a food processor. Blend until smooth.
Top with minced parsley. Cover and refrigerate for 1-24 hours. Serve chilled with carrots, celery sticks, pretzels or crackers.
Can be made up to 48 hours ahead of time.