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.
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!
Pair it with fresh veggies, and crackers or use it as a spread. The combination of smoky roasted red peppers and creamy cream cheese is a flavor that goes with just about anything.
Why Make This Recipe?
- Easy: It’s difficult to mess this recipe up. Just place it in a blender and blend until combined.
- Flavorful: This flavor combination is so, so delicious! The roasted red peppers are slightly smoky and sweet and pair perfectly with the creaminess of the cheese. You could use this dip to add a bit of flavor to many Italian recipes or Mexican recipes.
- Versatile: Make this red pepper dip recipe for a party but use the creamy dip leftovers for a sandwich, a quesadilla, or spoon dip on a bagel. There are so many ways to enjoy this dip and its creamy texture!
What Ingredients Are in Roasted Red Pepper Dip?
- Whipped Cream Cheese: You can use a block of cream cheese or light cream cheese if you want it a bit lighter.
- 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 bell pepper in a blender or a food processor. Blend until combined. Enjoy!
- My only additional tip for making this dip would be to not overblend it. The longer you blend the dip, the watier 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!
- If you do happen to overblend your dip, do not fear. Simply put the dip into the refrigerator and allow it to sit for a half hour before serving. This will give the fats in the cream cheese time to solidify, giving your dip that perfect texture once more. This added step also gives the flavors a chance to really blend together so it’s a good idea either way!
This recipe is ridiculously easy but it’s also easy to customize with additional flavors. Anything that goes well with roasted red peppers can be added to this recipe to give it a little more pizazz. Try it with:
- Greek yogurt
- Garlic cloves
- Fresh Basil
- White Beans
- Smoked Paprika
- Feta cheese
- Lemon juice
- Balsamic vinegar
- Black pepper
- Red pepper flakes
- Nutritional Yeast
- Pomegranate Molasses
- Cayenne pepper
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 celery sticks, broccoli, carrots, cauliflower, tomatoes, or fresh peppers.
You can also use your favorite crackers, tortilla chips, potato chips, or pita chips which are absolutely delicious as well! I enjoyed the Rosemary flavored Triscuits. It also pairs well with baguette slices, pita bread or a fresh batch of crusty breads like sourdough. 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!
Why Is My Red Pepper Dip Watery?
If your dip is too watery, there could be a few different reasons why:
- You did not drain your peppers
- You blended the dip for too long
For either of these problems, here are some solutions:
- Add more cream cheese (preferably a softened block, not whipped) into the food processor.
- Place the dip in the fridge for at least a half an hour to allow the dip to hold its shape again.
Because of the dairy in the recipe, I would say that your roasted red pepper dip will last for 4-5 days in the fridge. Make sure to store it in an airtight container.
To eat leftovers, simply remove the container from the fridge, stir the red pepper dip, and serve.
You can use either a food processor or a blender for this recipe.
If you do not have either option, you can make this dip simply by mixing by hand. I recommend dicing the peppers up extra fine and then mixing with a fork or an electric mixer. It may take a smidge more effort but the result will be just as delicious.
In this case, you may end up with a chunkier dip instead of a fully blended recipe. This is very delicious as well, just keep in mind that without a food processor, the texture will be very different.
This recipe calls for roasted red peppers. You can roast the red bell peppers yourself but it’s much easier to just pick up a can of roasted red peppers packed in olive oil.
Canned roasted red peppers have a more intense flavor than homemade roasted red peppers and you can’t beat the convenience of grabbing a can off the shelf and popping it open for this recipe.
Roasted red peppers are usually sold next to the green olives and canned pepperoncini in the grocery store. They do not need to be refrigerated and can sit in the pantry until ready to use.
Did you enjoy this recipe for Roasted Red Pepper Dip? If so, make sure to check out 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
- 12 oz whipped cream cheese
- 8 oz roasted red peppers, jarred, drained
- 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!