Roasted Red Pepper Dip

"This is almost an instant dip. It takes longer to gather the ingredients than it does to prepare. It is awesome with fresh veggies."
photo by CarolAT photo by CarolAT
photo by CarolAT
photo by Bobtail photo by Bobtail
Ready In:
1 1/2 cups




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

Questions & Replies

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  1. SarasotaCook
    Quick and easy dip. Very nice. Served with blanched baby new potatoes, cauliflower, veggies, some crackers, pita, etc. It was very good.<br/>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.<br/><br/>That was just my change, but not necessary. Good as is. Nice simple dip. Great to snack or for a party.
  2. Habbah Naby
    Simple, fresh and always a crowd pleaser! People who don't know me - want to know where I bought it!
  3. 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.
  4. smltheppl
    Lovely dip. I served with Wheat Thins. I just eye-balled the oil and vinegar and felt it was a little runny so I ended up using 8 oz. of cream cheese. This was the easiest dip to put together and tasted great!! Thanks ms_bold!!
  5. Bobtail
    Absolutely delicious! This dip packs such a punch of flavor! I served it with carrots and green pepper spears, however, I really want to try it with breadsticks! I did realize belatedly that my jar of peppers was only 7 ounces and I adjusted the ingredients to allow for less peppers than the recipe called for, although not proportionately. I love roasted red peppers and the basil compliments them wonderfully! Thanks Ms_Bold!



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