Roasted Red Pepper Dip

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


Roasted Red Pepper Dip

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:
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
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
Add Your Review
 Articles
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...
9 Ways to Go Beyond Stuffed Peppers
... with delicious fillings. Shrimp and Feta-Stuffed Zucchini A mix of herbs and spices, including garlic, red pepper..., peppers, and currants. Don't worry: Roasting takes the edge off of the raw onion bite. A simple balsamic... it with chicken or pork, depending on your mood. Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper... read more...
Simple and Pretty Appetizer: Arugula Cannellini Dip
... delicious. I can now add this colorful, healthy Arugula Cannellini Dip to that lineup. click here for our... arugula cannellini dip recipe The first thing that struck me was it isn't really tied to a particular... this recipe last week I realized that its versatility might be the biggest reason to applaud this dip. Of course... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products