This Roasted Red Pepper Dip is creamy and packed with flavor! Blending sweet roasted peppers with cream cheese and spices makes it a tasty treat for any gathering.
It’s super easy to whip up, and I love serving it with crunchy veggies or crispy chips. It’s always a hit at parties—just warning you, it might disappear fast! 😄
Key Ingredients & Substitutions
Red Bell Peppers: The main star of this dip! Roasted red peppers bring a sweet and smoky flavor. If you can’t find fresh ones, jarred roasted red peppers will work just fine. They save time and have a similar taste!
Cream Cheese: This gives the dip a rich and creamy texture. If you want a lighter option, try using Greek yogurt or a dairy-free cream cheese alternative. Both will add creaminess without the extra calories.
Mayonnaise: Adds moisture and a bit of tang. For a healthier twist, you can use plain yogurt instead. This substitution will still keep the dip creamy and delicious.
Garlic: Fresh minced garlic adds depth. If you’re in a pinch, garlic powder can substitute. Use about 1/4 teaspoon for a milder taste.
Smoked Paprika and Cumin: These spices bring warmth and flavor. If you don’t have smoked paprika, regular paprika or chili powder will work, but the dip may lose some smokiness.
How Can I Roast Bell Peppers Perfectly?
Roasting bell peppers is an essential step to get that deep flavor. Here’s how to do it right:
- Place the whole peppers over an open flame or under the broiler on high heat.
- Turn them every few minutes until their skin is blackened and blistered. This can take around 10-15 minutes.
- After charring, put the peppers in a bowl and cover them up. Allow them to steam for about 10 minutes. This helps with skin removal.
- Once cooled, peel off the skin, as it should come off easily, and remove the seeds.
This method enhances their natural sweetness and adds a lovely smoky touch to your dip!
How to Make Roasted Red Pepper Dip
Ingredients You’ll Need:
- 2 large red bell peppers (roasted, peeled, and seeded)
- 1 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil, chopped (plus extra for garnish)
- 1 tablespoon olive oil
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and roast the peppers, plus a few minutes to blend everything together. After that, you can serve it right away or chill it for an extra refreshing dip. It’s super simple and perfect for gatherings!
Step-by-Step Instructions:
1. Roast the Red Bell Peppers:
First things first, you need to roast the red bell peppers. You can either place them over a gas flame or under a broiler until their skin is charred and blistered all around. This usually takes about 10-15 minutes. Once they’re nicely charred, transfer them to a bowl and cover it with plastic wrap or a lid. Let them steam for about 10 minutes. The steam will help loosen the skin, making it easier to peel off.
2. Peel and Prepare the Peppers:
Once the peppers are cool enough to handle, use your hands to peel off the charred skin, discarding it. Remove the seeds and stems from the peppers and roughly chop the flesh. Set them aside for blending.
3. Blend the Ingredients:
In a food processor or blender, combine the roasted red peppers, softened cream cheese, mayonnaise, minced garlic, lemon juice, smoked paprika, cumin, and olive oil. Blend everything until smooth and creamy. You might need to scrape down the sides a couple of times to make sure everything is mixed well.
4. Season the Dip:
After blending, taste the dip and add salt and freshly ground black pepper as needed. You can adjust the seasonings based on your personal preference!
5. Add the Fresh Basil:
Stir in the chopped fresh basil, which adds a lovely touch of freshness to the dip. Give it a quick mix to incorporate the basil evenly throughout.
6. Serve and Enjoy:
Transfer the dip to a serving bowl and garnish with extra basil leaves on top for a pop of color. Serve it with toasted pita chips, crackers, or fresh veggies for dipping.
This Roasted Red Pepper Dip is vibrant, creamy, and packed with flavor—perfect for parties, snacking, or just a treat for yourself. Enjoy every bite!
Can I Use Jarred Roasted Red Peppers for This Recipe?
Absolutely! Jarred roasted red peppers are a convenient substitute and will work just as well. Just make sure to drain them thoroughly before using to avoid excess moisture in your dip.
How Long Will Leftovers Last?
Leftover Roasted Red Pepper Dip can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, as it may thicken slightly in the fridge.
Can I Make This Dip Vegan?
Yes, you can make this dip vegan by substituting cream cheese with a plant-based cream cheese alternative and using vegan mayonnaise. Adjust seasonings as necessary to maintain the flavor!
What Can I Serve with This Dip?
This dip pairs wonderfully with toasted pita chips, crackers, and fresh vegetables like carrots, cucumbers, and bell pepper strips. You can also spread it on sandwiches or wraps for added flavor!
