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Creamy Roasted Red Pepper Dip Recipe

Creamy Roasted Red Pepper Dip

A smooth, smoky, and tangy roasted red pepper dip made with cream cheese and sour cream or Greek yogurt. It yields about 2 cups, making 6–8 appetizer servings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large, about 1 1/2 pounds total Large red bell peppers
  • 8 ounces Cream cheese, softened
  • 1/2 cup Sour cream or plain Greek yogurt
  • 1 large clove Garlic
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Fresh lemon juice
Seasonings
  • 1/2 teaspoon Smoked paprika
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon, optional Red-pepper flakes
Garnish
  • 2 tablespoons, chopped, optional Fresh parsley or basil

Method
 

Step-by-Step
  1. Heat the oven to 450°F and line a baking sheet with foil. Place the whole red peppers on the sheet.
  2. Roast the peppers for 25–35 minutes, turning them occasionally, until the skins are blistered and blackened and the peppers have softened.
  3. Transfer the hot peppers to a bowl and cover it, or place them in a sealed paper bag. Let them steam for 10–15 minutes so the skins loosen.
  4. Peel away the skins, remove the stems and seeds, and drain off excess liquid. Avoid rinsing unless necessary because water can remove the roasted flavor.
  5. Add the roasted peppers, softened cream cheese, sour cream or yogurt, garlic, olive oil, lemon juice, smoked paprika, salt, black pepper, and optional red-pepper flakes to a food processor.
  6. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust the salt, lemon juice, or smoked paprika.
  7. Chill the dip for at least 30 minutes for a thicker texture and more developed flavor. Garnish with chopped herbs and a drizzle of olive oil before serving.

Notes

For a jarred-pepper shortcut, use 1 1/2 cups very well-drained roasted red peppers, approximately one 16-ounce jar with about 12 ounces drained weight. Refrigerate the finished dip in a covered container for up to 4 days.