Roasted Red Pepper Dip

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

by 4  people

add your rating
add a comment
Servings: 24
Serving size: 1  tablespoon
Yield: 1-1/2 cups
Prep Time: 10 mins
Recent Activity:
savings in
  • see savings
    On Sale
    red sweet peppers or one 7-oz. jar roasted red sweet peppers, drained
  • see savings
    On Sale
    fresh red chili pepper or 1 to 2 tsp. bottled chopped red jalapeno pepper
  • see savings
    On Sale
    8   ounces 
    soft goat cheese or cream cheese, cut up
  • see savings
    On Sale
    2   tablespoons 
    olive oil or cooking oil
  • see savings
    On Sale
    1   tablespoon 
  • see savings
    On Sale
    1   clove 
    garlic, quartered
  • see savings
    On Sale
    2   tablespoons 
    snipped fresh rosemary, basil or oregano or 1 tsp. dried rosmary, basil or oregano (crushed)
  • see savings
    On Sale
    Assorted vegetables (such as whole small carrots, broccoli flowerets, jicama strips, and zuchini slices) and/or tortilla chips

Roast fresh sweet peppers and fresh chili pepper according to the directions below.
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.
Cover and process or blend until smooth. Add rosemary, basil, or oregano; pulse until combined. Transfer dip to a serving bowl.
Serve immediately or cover and refrigerate for up to 2 days. Serve with assorted vegetables and/or tortilla chips.
  • 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
Add Your Review
Quick Soup with Red Pepper and Roasted Fennel
... requires a little extra clean-up. Click here for our red pepper and roasted fennel soup This red pepper... a subtle (but not unnoticeable) anise background for the sweet smokiness of the roasted red pepper... the soup itself. Get the recipe for red pepper and fennel soup here.... read more...
Healthy Summer Soup: Roasted Jalapeno Gazpacho
... in the kitchen for such scenarios. Roasting jalapenos is identical to roasting bell peppers, just on a smaller... of summer, most notably ripe tomatoes. Click here for our roasted jalapeno gazpacho recipe This roasted... jalapeno gazpacho pulls in some of my other favorite flavors of the season, including smoky hot peppers... read more...
Quick and Easy Dinner Recipes: Skillet Pot Roast with Cherries
... or sage, and bite-size strips of red pepper -- are not pre-anything. And that, along with a splashof tart...Pot Roast sounds so hearty and healthy right now, but quick and easy dinner recipes are what we...! Well, it doesn't matter what Skillet Pot Roast with Cherries sounds like. Here are the facts: Our 30... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products