This roasted red pepper dip is a delightful mix of sweet peppers and creamy goodness. It’s perfect for spreading on bread or enjoying with crunchy veggies!
I can never resist this dip at parties! It’s so easy to whip up that I make it just for myself sometimes—who says you can’t be your own snack buddy? 🥳
Whenever I’m having a get-together, I love serving this dip with pita chips. It’s always a hit, and everyone asks for the recipe. Plus, it’s quick to prepare, which makes me happy!
Key Ingredients & Substitutions
Red Bell Peppers: These are the star of the dip! For a sweeter flavor, go with red. If red isn’t available, yellow or orange bell peppers can work too, although they won’t have quite the same smoky depth.
Cream Cheese: This adds creaminess to the dip. If you’re looking for a lighter option, you can substitute with Greek yogurt or low-fat cream cheese for a healthier twist.
Mayonnaise: Traditional mayonnaise provides additional creaminess. For a lower-calorie substitute, try using plain yogurt or a vegan mayo, which works well if you’re avoiding eggs.
Parmesan Cheese: This adds a lovely depth of flavor. If you’re dairy-free, nutritional yeast is a fantastic substitute; it gives a cheesy flavor without the dairy!
Garlic: Fresh garlic gives a punch of flavor. If fresh garlic isn’t available, garlic powder can work in a pinch. Just use about 1/4 teaspoon for a milder flavor.
How Do I Roast Bell Peppers Perfectly?
Roasting peppers brings out their sweetness and gives them a delightful smoky flavor. Here’s how to do it right:
- Preheat your oven to 450°F (230°C).
- Place whole bell peppers on a baking sheet without cutting them. This helps them stay juicy.
- Roast for 20-25 minutes, turning occasionally until they are blackened and blistered.
- After roasting, cover them in a bowl with plastic wrap for about 10 minutes. This steams the peppers, making peeling super easy.
- Once cool enough to handle, peel off the skins, remove seeds, and chop.
Getting those skins off can feel tricky, but the reward is all that sweet, roasted flavor in your dip! Enjoy the process and the delicious results!
How to Make Roasted Red Pepper Dip
Ingredients You’ll Need:
- 2 large red bell peppers
- 1 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Crackers or sliced veggies for serving
How Much Time Will You Need?
This roasted red pepper dip takes about 35 minutes total: 10 minutes for preparation and around 25 minutes for roasting the peppers. It’s quick and easy to make, perfect for a gathering or a cozy night in!
Step-by-Step Instructions:
1. Roasting the Bell Peppers:
Preheat your oven to 450°F (230°C). Arrange the whole red bell peppers on a baking sheet and roast them for about 20-25 minutes. Keep turning them occasionally until you see the skins get nice and charred. This is where the flavor magic happens!
2. Steam for Easy Peeling:
Once the peppers are roasted, take them out of the oven and carefully place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This step helps loosen the skins, making them easy to peel off.
3. Preparing the Peppers:
Once they’re cool enough to handle, peel the skins off the peppers. Remove the seeds and stems, then roughly chop the roasted peppers. Your kitchen will smell amazing!
4. Blending the Ingredients:
In a food processor or blender, combine the chopped roasted peppers, softened cream cheese, mayonnaise, grated Parmesan cheese, minced garlic, fresh lemon juice, smoked paprika, and crushed red pepper flakes (if you like a little spice). Add salt and black pepper to taste. Blend until the mixture is smooth and creamy. Don’t forget to stop and scrape down the sides of the bowl to ensure everything mixes evenly!
5. Taste and Adjust:
Take a taste of your dip! Adjust the seasoning if needed—maybe it just needs a pinch more salt or paprika. Trust your taste buds!
6. Serve and Enjoy:
Transfer the dip to a beautiful serving bowl. Garnish with fresh basil leaves and a sprinkle of smoked paprika or red pepper flakes for that perfect finishing touch. Serve it up with your favorite crackers or sliced veggies for dipping. Enjoy this delicious dip at any gathering or as a tasty snack just for yourself!
This roasted red pepper dip is creamy, flavorful, and sure to impress. Dive in and enjoy every bite!
Can I Use Jarred Roasted Red Peppers Instead?
Yes, you can absolutely use jarred roasted red peppers! Simply drain them well and blend them with the other ingredients. This will save you time, and the flavor will still be delicious!
How Long Does This Dip Last in the Fridge?
Homemade roasted red pepper dip can be stored in an airtight container in the fridge for up to 5 days. Just give it a stir before serving, as it may thicken slightly as it sits.
Can I Make This Dip Vegan?
Yes! For a vegan version, substitute the cream cheese with a plant-based cream cheese or cashew cream, use a vegan mayo, and skip the Parmesan cheese or replace it with nutritional yeast for a cheesy flavor.
What Can I Serve with This Dip?
This dip pairs wonderfully with a variety of dippers! Try serving it with pita chips, fresh vegetable sticks like carrots and celery, or even spread it on sandwiches or wraps for added flavor!