Roasted Red Pepper Dip

Total Time
45mins
Prep 45 mins
Cook 0 mins

This dip is just delicious! I think it came from and old cooking light book. Very yummy! Prep time includes time to roast the peppers. You can use jarred roasted peppers but I like the fresh ones! Note: neufchatel cheese is light cream cheese.

Ingredients Nutrition

Directions

  1. Cut peppers in half lengthwise: remove seeds and membrane.
  2. Flatten slightly with your hand.
  3. Grill or broil until skin is charred.
  4. (can do this on outdoor grill or under broiler) Remove from heat and place in a zipper style bag or paper bag.
  5. Close bag and let steam for 20 minutes.
  6. Remove from bag and skins should slip off easily.
  7. Chop coarsley.
  8. Combine tomatoes and boiling water in a small bowl; let stand 5 minutes.
  9. Drain.
  10. Place peppers, tomatoes, parsley, lemon juice, salt, pepper and garlic in food processor.
  11. Process until fairly smooth.
  12. Add cheese and sour cream and process until smooth.
  13. Serve with crisp breadsticks and fresh vegetables.
  14. This looks nice if served in a bell pepper that has been cleaned and the top removed.

Reviews

(2)
Most Helpful

First of all, don't know what neufchatel cheese was, so I used feta. It turned out watery and chunky. This is probably due to the feta, but really, me and my grocer had no idea what neufchatel cheese was.

bernettavan August 25, 2006

I just made this now, with one BIG problem!!! I don't think there will be any left for my company tomorrow...THIS is SOOOO YUMMY!!! I'm going to serve it with slivers of toasted french bread. THX!!!

Beckster1496 December 22, 2004

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