Roasted Red Pepper Dip

ms_bold's Note:

This is almost an instant dip. It takes longer to gather the ingredients than it does to prepare. It is awesome with fresh veggies.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Yield: 1.5 cups

• 1 (12 ounce) jar roasted red peppers, drained
• 4 ounces cream cheese, softened
• 1 clove chopped garlic
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 6 whole basil leaves
• 1/4 teaspoon salt

Directions:

1. Combine all ingredients in a small food processor.
2. Blend until smooth.
3. Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.

Reviews

[Habbah Naby]

Simple, fresh and always a crowd pleaser! People who don't know me - want to know where I bought it!

[CarolAT]

This dip is excellent and very easy to make. It was a great start to a Southwest dinner party that I had for my best friend. I used low fat cream cheese, and the flavor and texture of the dip was delicious. Thanks for sharing your recipe.

[SarasotaCook]

Quick and easy dip. Very nice. Served with blanched baby new potatoes, cauliflower, veggies, some crackers, pita, etc. It was very good.
I did add a little sour cream to the dip for a little extra punch; but, I tried it before adding it and it was just as good.

That was just my change, but not necessary. Good as is. Nice simple dip. Great to snack or for a party.