Roasted Red Pepper & Herb Dip

READY IN: 30mins
Recipe by Millereg

Another good one for red pepper fans. From Good Housekeeping.

Top Review by Southern Lady

If I hadn't already roasted red peppers and had extra, I may not have rated as highly if I DID need to spend the time roasting. I wasn't that impressed. It needs a little zip, so I may add a dash of cayenne next time. It made a deep reddish color and everyone was expecting a hot flavor (we're from the South where spice is a big addition to almost everything). I made a double batch and have about 90% leftover, so I'm searching for a dish I can make where the red pepper dip can be an addition. Wish me luck!

Ingredients Nutrition


  1. ---To roast pepper---.
  2. Preheat broiler.
  3. Line broiling pan (without rack) with aluminum foil.
  4. Cut pepper lengthwise in half, discard stem and seeds.
  5. Arrange halves, cut side down, in broiling pan.
  6. Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes.
  7. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.
  8. Remove pepper from foil.
  9. Peel off skin and discard.
  10. Cut each pepper half into 4 pieces.
  11. --To prepare dip--.
  12. In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth.
  13. Transfer mixture to medium bowl, stir in parsley, chives, and thyme.
  14. Cover and refrigerate if not serving right away.

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