Creamy Roasted Red Bell Pepper Dip

Creamy roasted red pepper dip served in a bowl with fresh vegetables

A vibrant blend of roasted red bell peppers, sun-dried tomatoes, and spices, this creamy dip is perfect for gatherings and pairs well with various dippables.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

For the dip

1 cup red bell peppers (roasted, peeled, and seeded—approximately 2 large peppers) Roasted bell peppers become sweet, juicy, and smoky.
4 ounces sun-dried tomatoes (packed in oil, drained and patted dry) Adds a tangy richness.
2 cloves garlic (peeled) Infuses the dip with zesty aroma.
2 teaspoons ground cumin Brings warmth and earthiness.
2 pickled jalapenos (coarsely chopped) Adds a burst of heat.
¼ cup fresh cilantro Provides a refreshing contrast.
1 ½ cups green onions (chopped) Adds crunch and mild onion flavor.
8 ounces cream cheese (softened) Creates a smooth, creamy consistency.
½ teaspoon salt Enhances all flavors.

Method

Preparation

Preheat your oven to 450°F (232°C). Take the red bell peppers, remove the stem, and slice them in half, discarding the seeds.
Place the peppers cut side down on a rimmed baking sheet lined with parchment paper or aluminum foil.
Roast the peppers for about 25 minutes until skins are completely wrinkled and slightly charred.
Once roasted, allow the peppers to cool. Gently press them between paper towels to remove excess liquid.
In a food processor, combine the roasted peppers, sun-dried tomatoes, garlic cloves, cumin, jalapenos, cilantro, green onions, cream cheese, and salt. Process until smooth and creamy.
Transfer the dip to your favorite serving bowl. Serve with tortilla chips or fresh veggies.

Notes

Prep ahead by roasting peppers a day in advance. Store them tightly wrapped in the refrigerator. Adjust heat by adding more jalapenos and try incorporating fresh herbs for added flavor.