Creamy Roasted Red Pepper Dip

This is a HUGE hit at all of my parties!!! With kids, as well as adults…and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.


  • Serves 10
  • Prep 10 min
  • Cook 0 min
  • Ready 10 min


  • 15 oz roasted red pepper, packed in water, drained well and pat dry with paper towels (about 2 cups)
  • 1 cup reduced-fat sour cream
  • 12 cup fresh basil leaves
  • 12 tsp garlic powder
  • 12 tsp salt, or to taste
  • 14 tsp black pepper, freshly ground, or to taste
  • 1 drop hot pepper sauce, optional
  • 2 tsp parsley or fresh cilantro, finely chopped


  1. In a food processor pulse the roasted red peppers and basil leaves until they are coarsely chopped. Don’t over-pulse; you want the peppers to be a little chunky still, not a puree.
  2. Add the cream cheese to the food processor and pulse again until the cream cheese in incorporated.
  3. Add the remaining ingredients and pulse two or three times to mix.
  4. Transfer dip to a food-safe bowl with a tight fitting lid and refrigerate for at least 3 hours.
  5. Serve dip cold with fresh cut veggies or use as a spread on lightly toasted crostini.

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