Roasted Red Pepper Dip is tangy, light, and irresistibly delicious. Served warm or cold, it is perfect for parties or an afternoon snack. #roastedredpepperdip #chipdip #roastedredpepper

Roasted Red Pepper Dip

Course: Appetizer
Cuisine: American
Keyword: roasted red pepper dip
Prep Time: 10 minutes
Cook Time: 30 minutes
Refrigeration: 1 hour
Total Time: 40 minutes
Servings: 10
Calories: 113kcal
Author: Jessica Formicola
Roasted veggies blended with smooth cream cheese and herbs for an irresistible dip!
Print Recipe


  • 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.


Calories: 113kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 505mg | Potassium: 107mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 8.2mg | Calcium: 58mg | Iron: 0.3mg