Spread this roasted red pepper dip on a cracker, add it to a sandwich, or put it inside an omelet. It’s a culinary secret weapon.
I discovered roasted red pepper dip at a market near my home. The shop sells other dips that I have tried before, they have an onion dip, a blue cheese dip, and classic spinach and artichoke. Recently their roasted red bell pepper dip caught my eye and I am mildly obsessed with it. It is creamy with bold red bell pepper taste and a mild spice. I always go back for more. Sometimes I search my kitchen for things to dip in it.
Luckily, the ingredients for the dip were listed on the tub. It was made with red bell peppers, garlic, cream cheese, and hot sauce. So easy! To make this dip you just need to roast red peppers and then place them in a food processor to break them down. Then add all the other ingredients. It’s so easy!
I did make one change and added some toasted pine nuts to my dip to help thicken it. I like how the nuts added depth of flavor to the dip.
The dip is incredible on a sandwich, I especially like adding a thick layer of the dip to a turkey sandwich. The red pepper flavor brings the sandwich to a new level. When my girl friends came over for a casual get-together after work on a Wednesday, I created a spread of food including the roasted red pepper dip, pesto hummus, chips, crackers, cheese, and materials to make sandwiches. It was an easy way to host friends, and the red pepper dip was a hit.
If you want to add a little something extra to the dip, garnish it with a sprinkle of Trader Joe’s Everything But The Bagel Sesame Seasoning Blend or some extra toasted pine nuts.
Roasted Red Pepper Dip Recipe:
- 4 Red Bell Peppers
- 2 cloves of Garlic
- 8 ounces of Cream Cheese
- 1/4 cup Toasted Pine Nuts
- 1/4 teaspoon Salt
- about 1/2 teaspoon Sriracha or Tabasco
First, roast the bell peppers. Place the whole peppers over the flame of a gas stove. Turn the burner on and rotate the peppers every few minutes until the skin on the peppers has charred. Place the peppers in a bowl and cover, the steam will help to remove the skin from the peppers.
After 10 minutes, slice the peppers into large pieces, remove the seeds and membranes, and then remove the charred skin. Once all the peppers are clean, place them in a food processor.
Add the garlic the food processor and pulse to finely chop the peppers and garlic. Then add the cream cheese, pine nuts, salt, and sriracha to the food processor. Mix on high until smooth. Taste and add more salt and hot sauce to taste.
Chill until you are ready to serve.
Garnish with Everything But the Bagel Sesame Seasoning or toasted pine nuts.
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