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Roasted Red Bell Pepper Dip
Makes About 2 Cups
*2 red bell peppers, roasted, peeled and seeded (See Notes)
*2 cloves garlic, minced
*3 scallions, chopped
*6 ounces cream cheese, softened to room temperature
*1/4 cup sour cream (reduced fat, if desired)
*1 tablespoon fresh lemon juice
*Kosher salt and freshly ground black pepper to taste
*Chiffonade of basil, for garnish (about 3 large leaves)
*Tortilla chips, crudite or crostini for serving
1Place cooled red bell peppers in a food processor and process until smooth. Add garlic, scallions, cream cheese, sour cream and lemon juice and puree until smooth. Taste and season with salt and pepper as needed.
2Transfer to a serving dish and chill, covered, for at least 3 hours. (May be prepared up to 2 days before serving.)
3When ready to serve, top with basil and accompany with tortilla chips, crudite or crostini.
  • To roast red bell peppers: Set an oven rack 5-6 inches from the heat source and turn on the broiler. Place the peppers on a rimmed baking sheet and broil, turning often, until all sides are charred and blistered. Place the peppers in a bowl and cover with plastic wrap; let sit for 20 minutes. Peel the skin off the pepper, cut in half and remove the stems and seeds.