Roasted Red Pepper Dip

smooth, creamy dip made with sweet roasted red peppers, garlic, and a touch of tangy cream cheese—ideal for parties, game nights, or a quick afternoon snack.

Why You’ll Love This Recipe

• Quick and easy: Everything is blended in a single food processor in under 10 minutes.

• Flavor-forward: Roasted red peppers lend a smoky-sweet depth balanced by bright lemon juice.

• Versatile: Works equally well as a spread for sandwiches, a sauce for grilled meats, or a classic chip-and-veggie dip.

• Make-ahead friendly: Tastes even better after a short chill, giving you freedom to prep in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Roasted red peppers, drained and roughly chopped (about 2 cups)

• Cream cheese, softened

• Mayonnaise

• Fresh garlic clove

• Fresh lemon juice

• Salt and freshly ground black pepper

• Optional: smoked paprika or cayenne for heat; olive oil for drizzling

Directions

1. Mince garlic
   Place the garlic clove in a food processor and pulse until finely chopped.

2. Blend
   Add roasted red peppers, cream cheese, mayonnaise, lemon juice, a pinch of salt, and a few twists of pepper. Process until completely smooth, scraping down sides as needed.

3. Taste and adjust
   Add smoked paprika or cayenne for heat, or more lemon juice for brightness. Pulse briefly to combine.

4. Chill
   Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.

5. Serve
   Stir, drizzle with a little olive oil if desired, and serve with pita chips, crackers, or fresh vegetables.

Servings and Timing

• Yield: About 2 cups (approximately 8 standard appetizer servings)

• Active prep time: 5 minutes

• Chill time: Minimum 30 minutes (can be refrigerated up to 2 days in advance)

• Total time: 35 minutes

Variations

• Greek-inspired: Blend in crumbled feta and substitute half the cream cheese with thick Greek yogurt for extra tang.

• Bean-based, dairy-free: Replace cream cheese and mayonnaise with canned white beans and 2 tablespoons olive oil for a lighter, vegan option.

• Spicy smoky: Add ½ teaspoon chipotle powder or smoked paprika plus a dash of hot sauce.

• Herb-fresh: Fold in finely chopped basil or parsley just before serving to brighten flavor and color.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze in a well-sealed container for up to 3 months. Thaw overnight in the refrigerator and stir to restore a creamy texture.

• Serving temperature: Best enjoyed cold or at cool room temperature. Reheating is not recommended; simply let chilled dip stand 15 minutes before serving if a softer texture is desired.

FAQs

How long will the dip stay fresh in the fridge?

Properly stored in an airtight container, it keeps its best flavor and texture for up to five days.

Can I roast my own peppers instead of using jarred?

Yes. Char whole red peppers under a broiler or on a grill until blistered, steam in a covered bowl for 10 minutes, peel, seed, and proceed with the recipe.

Is the dip suitable for vegans?

The classic version contains dairy. For a vegan option, substitute the cream cheese and mayonnaise with white beans and olive oil or a plant-based cream cheese.

Can I make it ahead?

Absolutely. The flavors improve after at least 30 minutes of refrigeration and can be made up to two days in advance.

What should I serve with it?

Pita chips, baguette slices, assorted raw vegetables, or spread on sandwiches and wraps.

Can I freeze leftovers?

Yes. Freeze up to three months. Thaw overnight in the refrigerator, then stir well before serving.

How can I make the dip spicier?

Add cayenne pepper, hot sauce, or a minced fresh chili when blending.

Does it contain nuts or gluten?

The basic recipe is naturally nut-free and gluten-free. Check labels on any additions such as pita chips or crackers if serving gluten-sensitive guests.

Why is my dip watery after thawing?

Freezing can cause minor separation. Stir vigorously or pulse again in the processor to restore a creamy consistency.

Can I use a blender instead of a food processor?

Yes; a high-speed blender yields an even smoother texture. Pause and scrape down the sides to ensure an even blend.

Conclusion

Roasted Red Pepper Dip delivers bold flavor with minimal effort, making it an indispensable recipe for both everyday snacking and special gatherings. With simple ingredients, easy make-ahead storage, and countless variations, it’s a dependable staple you’ll return to again and again

Print