This roasted red pepper dip is creamy, tangy, and full of flavor! Made with sweet red peppers, garlic, and a touch of cream cheese, it’s perfect for dipping veggies or spreading on bread.
If you’re like me, you’ll find it hard to stop eating this dip—it’s just that good! I love serving it at parties; it always makes everyone smile and keeps them coming back for more!
Key Ingredients & Substitutions
Red Bell Peppers: The star of this dip! Roasting brings out their sweetness. If you can’t find red peppers, yellow or orange ones work as good substitutes as they have similar flavor profiles.
Garlic: Fresh garlic adds a pungent kick. If you prefer a milder flavor, try roasted garlic instead, which is sweeter and more subtle.
Cream Cheese: This gives the dip its creamy texture. For a lighter option, use Greek yogurt or a dairy-free cream cheese if you’re lactose intolerant.
Mayonnaise or Greek Yogurt: Both add creaminess. If avoiding eggs, stick with Greek yogurt. You could even use sour cream for a different flavor.
Smoked Paprika: It adds a nice, smoky flavor. If you can’t find it, regular paprika or chili powder can work, but remember, it won’t have that smokiness.
How Do You Roast Bell Peppers Perfectly?
Roasting bell peppers is key for achieving their amazing flavor in this dip. Here’s a quick guide:
- Start by setting your oven to broil or lighting your gas flame.
- Place peppers on a baking tray or directly on the flame, turning them occasionally until the skin is blistered and darkened.
- Once charred, put them in a bowl and cover it with plastic wrap to steam for about 10 minutes. This makes peeling easier.
- After steaming, peel off the charred skin, cut off the tops, and remove the seeds before blending.
Taking your time with this step will give the dip a deep, rich flavor that’s sure to impress!
How to Make Roasted Red Pepper Dip
Ingredients You’ll Need:
Main Ingredients:
- 3 large red bell peppers, roasted and peeled
- 2 cloves garlic, minced
For Creaminess:
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise or Greek yogurt
Flavor Boosters:
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
For Texture:
- 2 tablespoons olive oil
Garnish:
- Fresh basil leaves for garnish (optional)
Serving Suggestions:
- Crackers, pita chips, or toasted bread for serving
How Much Time Will You Need?
This delicious roasted red pepper dip takes about 30 minutes to prepare. You’ll need about 10 minutes for roasting the peppers and another 10-15 minutes to blend everything together. After that, it’s great to chill for an additional 10-15 minutes before serving!
Step-by-Step Instructions:
1. Roast the Red Peppers:
Start by roasting the red bell peppers. You can either place them under a broiler or hold them directly over a gas flame. Make sure to turn them occasionally until the skin is nicely charred and blistered. Once done, transfer the peppers to a bowl and cover it with plastic wrap or a lid, letting them steam for about 10 minutes. This steaming helps loosen the skins. After that, peel off the charred skins, remove the stems and seeds, and set the roasted peppers aside.
2. Blend the Ingredients:
In a food processor or blender, add the peeled roasted red peppers along with the minced garlic, softened cream cheese, mayonnaise (or Greek yogurt), lemon juice, smoked paprika, ground cumin, and salt and pepper. Blend these ingredients until the mixture is beautifully smooth and creamy. You may need to stop and scrape down the sides a couple of times to ensure everything is well combined.
3. Add Olive Oil:
With the machine running, slowly drizzle in the olive oil. This will give the dip an extra touch of creaminess and richness. Continue blending until everything is fully incorporated and smooth.
4. Taste and Adjust:
Once blended, take a moment to taste your dip. Feel free to adjust the seasoning with more salt, pepper, or lemon juice if desired. Personalizing it to your taste makes all the difference!
5. Serve & Garnish:
Transfer your delicious dip into a serving bowl. You can garnish it with fresh basil leaves and a sprinkle of smoked paprika for a pop of color. Serve it chilled or at room temperature with your choice of crackers, pita chips, or toasted bread slices. Enjoy every vibrant, smoky, and creamy bite!
Can I Use Jarred Roasted Red Peppers Instead?
Absolutely! Jarred roasted red peppers can save you time. Just drain them well and proceed with the recipe as directed. They might be a bit softer, but they’ll still work beautifully in the dip!
Can I Make This Dip Vegan?
Yes! To make this dip vegan, substitute the cream cheese with a plant-based cream cheese and use vegan mayonnaise or skip it altogether and add an extra tablespoon of lemon juice for creaminess.
How Long Does This Dip Last in the Fridge?
The roasted red pepper dip can be stored in an airtight container in the fridge for up to 4 days. Just give it a stir before serving, as it might thicken slightly when refrigerated.
Can I Add Other Ingredients for Extra Flavor?
Sure! Feel free to mix in some roasted garlic for a sweeter flavor or a pinch of red pepper flakes for added heat. Fresh herbs like parsley or cilantro can also be a great addition!
