Cream Cheese and Red Pepper Dip

READY IN: 35mins
Recipe by ccrcat

Easy, delicious and quick recipe, for when you have unexpected guests...

Top Review by Lalaloula

This is a very yummy dip, that I enjoyed a lot with my veggies for a light dinner.
I made half the recipe and decided to simply chop the peppers and add them to the cream cheese that way for easier dipping. I thought it looked nice, too.
The taste is excellent, however I used a little less garlic as I was afraid it might overpower the roasted bell peppers otherwise.
The dip is creamy and yummy and I will make it again. THANK YOU SO MUCH for sharing your recipe with us!
Made and reviewed for The Tag Game of the Month in the Spain/Portugal Forum~Bell Peppers and Tomatoes September 2010.

Ingredients Nutrition

Directions

  1. Place peppers in toaster oven at high temperature until the skin is brown and has partially popped. (About 20 mins, you may need to turn them ocassionally).
  2. Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes).
  3. Slice the peppers thinly.
  4. Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don't like the little pieces), salt and pepper.
  5. Place peppers on top of the cream cheese.
  6. Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese.

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