Roasted Red Pepper Dip
This Mediterranean-inspired dip transforms sweet roasted peppers into a creamy, versatile spread that pairs perfectly with everything from pita triangles to fresh vegetable crudités. The brilliant red hue and smoky-sweet flavor profile make it an instant crowd-pleaser that looks as good as it tastes.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
Ingredients
Dip Ingredients
- 3 large red bell peppers or 1 16-oz jar of roasted red peppers, drained
- 8 oz cream cheese softened (substitute Greek yogurt for a lighter option)
- 1/4 cup feta cheese crumbled
- 2 cloves garlic minced
- 2 tbsp extra virgin olive oil plus extra for drizzling
- 1 tbsp lemon juice freshly squeezed
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes adjust to taste
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh basil chopped (or 1 tbsp fresh parsley)
Instructions
- Preheat your oven to 450°F. Place whole red peppers on a baking sheet lined with parchment paper. Roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- Transfer the hot peppers to a heat-safe bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. Once cooled enough to handle, peel away the charred skin, remove stems and seeds, and roughly chop the flesh.
- In a food processor, combine the roasted peppers, cream cheese, feta, garlic, olive oil, lemon juice, smoked paprika, red pepper flakes, salt, and pepper.
- Pulse the mixture 8-10 times, then process until you reach your preferred texture. For a rustic dip, aim for 30 seconds of processing; for a silkier consistency, continue for up to 1 minute.
- Taste and adjust seasonings as needed. Stir in chopped basil or parsley. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, bring to room temperature for about 20 minutes and drizzle with additional olive oil if desired.
Notes
If using jarred roasted red peppers, drain well and pat dry with paper towels before processing.
This dip can be stored in an airtight container in the refrigerator for up to 5 days.
For a lighter version, substitute half or all of the cream cheese with Greek yogurt.
The dip can be frozen in portions for up to 3 months - perfect for adding instant flavor to soups and sauces.
Nutrition
Calories: 120kcalCarbohydrates: 4gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 25mgSodium: 230mgFiber: 1gSugar: 2g
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