Roasted Red Pepper Dip
A smooth, smoky, and creamy roasted red pepper dip packed with bold Mediterranean flavor. Sweet roasted peppers blend with cream cheese, garlic, olive oil, and smoked paprika for an easy appetizer that works beautifully with pita chips, vegetables, sandwiches, and wraps.
Equipment
- food processor or blender
- mixing bowl
- measuring spoons
- paper towels optional for drying peppers
- airtight container for storage
Ingredients
- 1 cup roasted red peppers, drained
- 4 ounces cream cheese, softened
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain the roasted red peppers well to prevent the dip from becoming watery. Pat them dry lightly with paper towels if needed.
- Add the roasted red peppers, cream cheese, garlic, olive oil, lemon juice, smoked paprika, salt, and black pepper to a food processor or blender. Blend until completely smooth and creamy.
- Taste the dip and adjust seasoning if needed. Add extra lemon juice for brightness or more smoked paprika for deeper smoky flavor.
- Transfer the dip to a bowl, cover, and refrigerate for at least 20 minutes before serving. This helps the flavors blend together beautifully.
Notes
Drain roasted peppers well before blending to avoid a watery dip. For extra tanginess, blend in feta cheese. Add red pepper flakes or cayenne for heat, or use Greek yogurt for a lighter texture. Chill before serving to help the flavors fully develop. This dip can be stored in the refrigerator for up to 5 days.