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Roasted Red Pepper Dip

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A smoky, creamy roasted red pepper dip that’s perfect as an appetizer or spread, blending sweet roasted peppers with garlic, olive oil, and seasonings.

Ingredients

Scale
  • 2 large red bell peppers
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup cream cheese, softened
  • 1 tablespoon lemon juice
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
  3. Remove the peppers from the oven and transfer to a bowl. Cover with plastic wrap and let them steam for 10 minutes.
  4. Peel off the skins, remove stems and seeds, and roughly chop the roasted peppers.
  5. In a food processor, combine the roasted peppers, garlic, olive oil, Greek yogurt, cream cheese, lemon juice, and smoked paprika.
  6. Blend until smooth and creamy. Season with salt and black pepper to taste.
  7. Transfer to a serving bowl and chill for at least 30 minutes before serving for best flavor.

Notes

  • For a spicier dip, add a pinch of red pepper flakes or a small chili pepper.
  • Can be stored in the fridge for up to 4 days.
  • Use as a dip, sandwich spread, or topping for grilled meats.

Nutrition

Keywords: roasted red pepper dip, Mediterranean dip, vegetarian appetizer, red pepper spread

Find it online: https://zesticook.com/roasted-red-pepper-dip/