Roasted Red Pepper Dip

Healthy vegetable dippers make this pepper dip a great appetizer or snack.

Roasted Red Pepper Dip
SERVINGS
24
SERVING SIZE
1  tablespoon
YIELD
1-1/2 cups
PREP TIME
10 mins
by 4  people
add your rating
add a comment
Ingredients
  • 2   red sweet peppers or one 7-oz. jar roasted red sweet peppers, drained
  • 1   fresh red chili pepper or 1 to 2 tsp. bottled chopped red jalapeno pepper
  • 8   ounces soft goat cheese or cream cheese, cut up
  • 2   tablespoons olive oil or cooking oil
  • 1   tablespoon honey
  • 1   clove garlic, quartered
  • 2   tablespoons snipped fresh rosemary, basil or oregano or 1 tsp. dried rosmary, basil or oregano (crushed)
  •  Assorted vegetables (such as whole small carrots, broccoli flowerets, jicama strips, and zuchini slices) and/or tortilla chips
Related Video
Spicy Italian Sausage Queso

Impress your kids (and their friends) with this Spicy Sausage Queso Dip. See how easy it is to make using Johnsonville Hot Italian Sausage. Goes perfect with chips, garlic toast, veggies and more!

Directions
1. 
Roast fresh sweet peppers and fresh chili pepper according to the directions below.
2. 
In a food processor bowl or blender container combine roasted sweet peppers, roasted or bottled chili pepper, goat cheese or cream cheese, olive oil or cooking oil, honey, and garlic.
3. 
Cover and process or blend until smooth. Add rosemary, basil, or oregano; pulse until combined. Transfer dip to a serving bowl.
4. 
Serve immediately or cover and refrigerate for up to 2 days. Serve with assorted vegetables and/or tortilla chips.

Note

  • To roast peppers:

    Cut peppers in half lengthwise; remove stems, seeds, and membranes. (When working with the chili pepper, cover your hands with plastic bags so the oils in the pepper dont burn your skin.) Place, cut sides down, on a large foil-lined baking sheet. Bake in a 450 degree F. oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet, sealing edges. Let stand for 20 minutes to loosen skins. Peel peppers; cut into pieces.

Make Ahead Tip

  • If desired, roast the peppers ahead, then cover and refrigerate for up to 24 hours.

nutrition information

Per Serving: cal. (kcal) 41, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 2, carb. (g) 1, pro. (g) 2, vit. A (RE) 52, vit. C (mg) 21, sodium (mg) 35, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top