Home » Recipes » Appetizers » Easy Roasted Red Pepper Dip Recipe
posted by Amy Johnsonon August 23, 2017 (updated Sep 14, 2021) 15 comments »
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This easyRoasted Red Pepper Dip is quick to make and the perfect tasty addition to any party or picnic spread. Dipvegetables, chips or crackers in this zesty combination for an easy appetizer.
I’m always on the hunt for quick and easy party foods. We entertain on a regular basis and I find myself getting into a slump, serving the same thing over and over again. While there is no problem with regular tried and true favorites, it’s always fun to mix in new dishes and treats from time to time. This Roasted Red Pepper Dip is just the ticket! Whether it’s a last-minute gathering, a picnic or tailgating for your favorite team this super easy dip is perfect.
As I said, this dip recipe is quick and easy. Whirl a few simple ingredients together and you will have this flavorful dip ready in no time. Begin by adding jarred roasted red peppers, sour cream, a few garlic cloves, basil, salt and black pepper to a blender or food processor. Blend until smooth. Add more salt and pepper to taste, then serve or cover and refrigerate. That’s it!It’s so easy. It’s so tasty. And it’s so pretty! A colorful addition to your party or to pack along for your picnic spread.
A few Roasted Red Pepper Recipe notes:
- Jarred roasted red peppers were used for this recipe, but if you have a bunch of fresh red peppers, easily roast them in the oven or in a hot pan. To roast, toss peppers with a little bit of olive oil, place on a baking sheet and roast in 400-degree F oven for about 15-20 minutes. If using a pan stove-top, heat pan over medium-high heat and place peppers in pan, turn every minute or so to roast each side. The same technique can be done over an open flame, carefully turning peppers using heat-proof tongs. If roasting your own, use the same amount called for in the recipe below.
- If you’re counting calories, easily substitute low fat sour cream for an irresistible lighter bite. Serve with vegetables, chips or crackers.
Easy Roasted Red Pepper Dip Recipe
Easy Roasted Red Pepper Dip Recipe
Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes
A delicious dip for serving at parties or picnics along with vegetables, chips, or crackers. This tasty dip can quickly be made and refrigerated until ready to serve.
Ingredients
- 12 ounces roasted red peppers, drained (about 1 cup)
- 1 cup sour cream (fat-free may be substituted)
- 3 garlic cloves, rough chopped
- 1 tablespoon dried basil (or 1/4 cup fresh basil)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine all ingredients in a blender or food processor until smooth.
- If needed, add more salt and pepper to taste.
- Refrigerate until ready to serve.
Did you make this recipe?
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Originally published June 12, 2014.
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Appetizers Vegetables
originally published on August 23, 2017 (last updated Sep 14, 2021)
15 commentsLeave a comment »
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15 comments on “Easy Roasted Red Pepper Dip Recipe”
shelly (cookies and cups) —Reply
Love love this!! I bet on a sandwich it would be amazing!!
Wendy —Reply
Thanks for the recipe! Sounds so good!! Gonna try and roast my own peppers.
Natalie @ Paper & Birch —Reply
I agree with Shelly – this would be fantastic on a sandwich or in a wrap! Thanks for sharing this recipe 🙂
Sandy @ ReluctantEntertainer —Reply
Amy, this dip looks fantastic! Perfect summer food!
Shaina —Reply
This is simply gorgeous. I’m with Shelly. I want it on a sandwich.
Jenn —Reply
Mine turned out very runny and clumpy – doesn’t look like the picture at all. I followed the directions, just put it all in a food processor and tried to get it smooth. any suggestions? the taste was good but way to runny
Amy Johnson —
Hmmmm … the only thing I can think of is that the red peppers were not drained? Other than that, I’m not sure.
Jessica —
Mine was very loose and watery. I combined in a blender. Tastes fine but its like salad dressing rather than a dip.
Jojo —Reply
Mine turned out very soupy, and the flavor was not quite my cup of tea either. I made this recipe with light sour cream and made sure to drain and pat dry my roasted peppers thoroughly before adding them to the food processor. Still was a soupy mess. Sorry!
Sally McClaskey —Reply
Should have read the comments first. Followed the directions exactly, drained the red peppers and I had red, lumpy soup. Added some cream cheese to thicken it. Stuck it in the refrigerator p, then tossed it out…and I wanted to love it! Has anyone else had success?
Lois —Reply
Ditto about reading the comments first. Mine was awfully soupy
J —Reply
Turned out lovely. Used peppers from a jar and fresh basil. Thanks.
Tesy —Reply
I just made this, and it turned out like soup. I also only added 2 garlic cloves and it was very garlicky! To firm it up I added mayonnaise and it was better. Not too impressed with this recipe… sorry
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