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    Home » Appetizer » Roasted Red Pepper Dip

    Roasted Red Pepper Dip

    Published on May 13, 2020 Modified: Aug 6, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    This Roasted Red Pepper Dip is made with cream cheese and jarred red peppers. This quick appetizer comes together in less than 5 minutes and tastes absolutely delicious! It is great as a veggie dip or as an appetizer to serve with crackers. 

    Close up overhead of dip with vegetables and crackers on the side

    This Roasted Red Pepper Dip is so delicious and SO extremely easy to make. I still remember making it with my aunt when I was young, thinking that we were master chefs for whipping up this dip. 

    In reality, you simply throw both ingredients in the blender and press a button. Soon enough, you have a delicious dip that is bound to impress! 

    What Ingredients are in Roasted Red Pepper Dip? 

    Whipped cream cheese
    Roasted red peppers, jarred and drained

    For full ingredient measurements and instructions, visit the recipe card at the bottom of the page.

    How to Make this Recipe

    Put the whipped cream cheese and the drained roasted red peppers in a blender or a food processor. 

    Blend until combined. Enjoy! 

    Cream cheese in the food processor

    Extra Tips for Making this Roasted Red Pepper Dip

    My only additional tip for making this dip would be to not overblend it. The longer you blend the dip, the waterier it gets, meaning that it becomes harder to dip things in! 

    I would take care to blend the dip enough that the red peppers break down entirely. Once the peppers are blended completely, turn off the blender and you’re done! 

    Cream cheese and red peppers in food processor

    What to Use Roasted Red Pepper Dip With 

    As you can see in my photo we had quite a bit of dippers with our dip. You can use fresh vegetables, such as broccoli, carrots, cauliflower, tomatoes, or peppers.

    You can also use crackers, which are absolutely delicious as well! I enjoyed the Rosemary flavored triscuits, but you can use anything that sounds good to you. 

    If you don’t want to use this recipe as a dip, you can always double it as a spread. This is delicious on sandwiches! 

    Roasted red pepper dip with serving platter

    How Long Will the Dip Last in the Fridge? 

    Because of the dairy in the recipe, I would say that your roasted red pepper dip will last for about a week in the fridge. Make sure to store it in an airtight container. 

    Did you like this recipe? If so, leave a comment on this post letting me know! When you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    If you liked this recipe, you might also like these other recipes  I picked out just for you:

    • Liptaur (Austrian Cheese Dip) 
    • Homemade Pico de Gallo 
    • Homemade Tostones
    • Cheese Fondue Recipe
    • Chinese Sweet and Sour Sauce 
    Roasted Red Pepper Dip Pinterest Image
    Close up of roasted red pepper dip

    Roasted Red Pepper Dip

    This Roasted Red Pepper Dip is made with cream cheese and jarred red peppers. This quick appetizer comes together in less than 5 minutes and tastes absolutely delicious! It is great as a veggie dip or as an appetizer to serve with crackers.
    5 from 3 votes
    Print Pin Rate
    Course: appetizers, dips
    Cuisine: north american
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Total Time: 5 minutes
    Servings: 1 cup
    Calories: 1204kcal
    Author: The Foreign Fork

    Ingredients

    • 12 oz whipped cream cheese
    • 8 oz roasted red peppers, jarred, drained

    Instructions

    • Put all of the ingredients in a blender or food processor and blend until smooth.
    • Use crackers or vegetables to dip or use as a spread on sandwiches.
    • Leave a comment on this post letting me know what you thought!

    Notes

    Recipe copyright The Foreign Fork. For educational and personal use only.

    Nutrition

    Serving: 1recipe | Calories: 1204kcal | Carbohydrates: 23g | Protein: 22g | Fat: 117g | Saturated Fat: 66g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 374mg | Sodium: 4197mg | Potassium: 801mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5748IU | Vitamin C: 105mg | Calcium: 426mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    5 Minute Recipes, Appetizer, Dip Recipes

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    Comments

    1. Sonya says

      May 14, 2020 at 2:53 pm

      5 stars
      Yum! Love how quick and easy this is when a friend just stops by!

      Reply
      • The Foreign Fork says

        May 14, 2020 at 3:02 pm

        Yes, that’s the best part!! Just throw it into a blender and it comes together so easily 🙂 Thanks for the comment and the inspiration! <3

        Reply

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    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
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