Roasted Red Bell Pepper and Garlic Dip

Total Time
Prep 5 mins
Cook 0 mins

This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic. I use one fresh lime for the juice, it works fine. Very elegant looking on a cracker tray and it is also good on veggies.

Ingredients Nutrition


  1. Place all ingredients in food processor.
  2. Process until smooth.
  3. If desired, garnish with a sprig of fresh parsley or basil.
Most Helpful

New cooks might want to know that bell peppers can be roasted by sticking them with a long fork and holding them over a flame until the skin is charred. Then put them, while still hot, into a closed brown paper bag and the steam will loosen the skin. Red Bell Peppers are a little sweeter than the green ones, but also more expensive. A frugel cook can use the green peppers and add a little sugar to the dip.

Bill Hilbrich September 27, 2001

12/2012 - big hit for Christmas. The roasted garlic needed 4 heads to make 1/4 cup. All the ingredients really meld together and you can't pick out any one flavor. For the pita chips I halved the pitas crosswise then made 8 wedges. I put them on baking sheets and then sprayed the wedges with cooking spray. I then put them in a ziplock with the seasonings and shook a litle to distribute, placed back on the baking sheet and baked about 8 minutes or until crisp - perfect and really good.

karenfar December 28, 2012

Really tasty combination of flavors. I used a mixture of sour cream and mayo instead of cream cheese (that being what I had on hand) and sprinkled a bit of smoked paprika into the mix. The basil and lime juice are magic! This goes in my file for sure---thanks, Dawnab! (Note: because my version is thinner, it would be really good as a sauce over a grilled fish or asparagus, I think!)

La Dilettante June 26, 2010