Sun-Dried Tomato and Roasted Red Pepper Dip

Total Time
Prep 15 mins
Cook 0 mins

This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

Ingredients Nutrition


  1. In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
  2. Add cream cheese, sour cream, and salt and pepper.
  3. Puree until smooth.
  4. Serve with pita or tortilla chips, or fresh veggie dippers.
Most Helpful

Yummy is right - I took your advice and doubled the recipe thank goodness. I served it with some celery and carrot sticks and also some good crackers and it was a big hit. I used low fat cream cheese and instead of parsley I used cilantro because that was all I had on hand - wonderful flavors. I think I'll try it on a sandwich today or maybe as a bagel spread - thanks for posting!

Babs in Toyland August 26, 2002

I made this for a 4th of july cookout at our house, even our niece liked it. Great flavor

ruthbomer August 13, 2006

I initially found this a it too tart for our liking, I guess it was a bit different then what I was expecting. I needed to add a small amount of sugar to tone the tartness down a bit. I served this dip with a crudité platter. During the party we were hosting this dip was well received. Thank You for posting!

- Carla - April 25, 2005