Roasted Red Pepper Dip
photo by CarolAT
- Ready In:
1 1/2 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
- 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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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.
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!