This roasted red pepper dip is creamy, bright, and oh-so-easy to make! With sweet roasted peppers, garlic, and a hint of cream, it’s a tasty treat for any gathering.
You can pair this dip with crunchy veggies or some crispy chips. I’ve definitely had more than my fair share! Just don’t blame me if it disappears fast! 😄
Key Ingredients & Substitutions
Red Bell Peppers: The star of this dip! They should be sweet and juicy. If you can’t find red peppers, yellow or orange peppers are good substitutes, though they may have a slightly different flavor.
Garlic: Fresh garlic adds a wonderful zing. If you’re short on time, garlic powder can be used as a quick substitute—just use 1/4 teaspoon instead of two cloves.
Cream Cheese: This gives the dip its rich creaminess. If you want a lower-fat option, swap it with a vegan cream cheese or a higher amount of Greek yogurt for a tangy twist.
Greek Yogurt/Sour Cream: Greek yogurt offers a healthy touch. Use either based on your taste preference. You can also use a dairy-free yogurt if you’re avoiding dairy.
Smoked Paprika: It adds a lovely smoky depth. If you don’t have it, regular paprika or a pinch of cayenne pepper can work in a pinch, though the flavor will be different.
How Do I Roast Bell Peppers Perfectly?
Roasting bell peppers enhances their natural sweetness and adds a smoky flavor, which is key to this dip. Here’s how to do it just right:
- Start by preheating the oven to 450°F (230°C) to get a good char.
- Place the whole peppers on a baking sheet and roast for 20-25 minutes. Turn them occasionally until the skins are blistered and blackened.
- Once done, place the peppers in a bowl and cover to steam. This makes the skins easier to peel.
- Let them cool for about 10-15 minutes before peeling, then remove the seeds and stems.
This method not only makes peeling easier but also locks in delicious flavors. Enjoy the process! You’ll love how flavorful your dip will turn out.
Roasted Red Pepper Dip
Ingredients You’ll Need:
For the Dip:
- 3 large red bell peppers
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 35-40 minutes in total. You’ll spend about 15 minutes prepping and roasting the peppers, and then another 10-15 minutes blending everything together and finishing off the dip. The rest is just letting it cool before serving, and it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This high temperature will help the peppers roast properly. Line a baking sheet with foil or parchment paper for easy cleanup later.
2. Roast the Peppers:
Place the red bell peppers on the baking sheet and pop them in the oven. Roast for about 20-25 minutes, turning them occasionally. You’re looking for the skin to get blistered and charred, which adds great flavor!
3. Steam the Peppers:
Once the peppers are roasted, remove them from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or place the peppers in a sealed plastic bag. Let them steam for 10-15 minutes. This step makes peeling off the skin easier!
4. Prepare the Peppers:
When the peppers are cool enough to handle, peel off the charred skins, and remove the stems and seeds. Roughly chop the roasted peppers and set them aside.
5. Blend the Ingredients:
In a food processor, combine the roasted red peppers, minced garlic, softened cream cheese, Greek yogurt (or sour cream), olive oil, smoked paprika, and lemon juice. Blend everything together until it’s nice and smooth and creamy.
6. Season and Adjust:
Give your dip a taste and adjust the seasoning with salt and pepper as needed. You want to get the flavor just right!
7. Serve It Up:
Transfer the dip to a serving bowl, and if you like, garnish with some fresh basil leaves on top for a lovely presentation.
8. Enjoy with Your Favorites:
Serve this delightful dip with toasted pita chips, crackers, or fresh veggies. Enjoy this vibrant and creamy roasted red pepper dip!
Can I Use Jarred Roasted Red Peppers Instead?
Absolutely! Jarred roasted red peppers can save you time. Just use about 2 cups of jarred peppers, and skip the roasting step. Drain and rinse them before blending!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving again to reintroduce the creamy texture.
Can I Make This Dip Vegan?
Yes! To make it vegan, substitute the cream cheese with a plant-based cream cheese and replace the Greek yogurt with a dairy-free yogurt. Just ensure that all ingredients are labeled vegan!
What Can I Serve With This Dip?
This dip pairs wonderfully with pita chips, crunchy crackers, fresh veggies like cucumber and bell pepper strips, or even spread on sandwiches and wraps for extra flavor!