Roasted Bell Pepper Dip
Elevate your appetizer game with this creamy and flavorful Roasted Bell Pepper Dip, a show-stopping recipe that combines the smoky sweetness of oven-roasted red bell peppers with the rich tang of cream cheese and a hint of garlic. Enhanced with a touch of paprika and fresh lemon juice, this velvety dip strikes the perfect balance of bold and bright flavors. The quick roasting process not only intensifies the peppers’ natural sweetness but also imparts a subtle charred essence that takes this dip to the next level. Serve it as a crowd-pleasing centerpiece with your favorite crackers, vegetables, or artisan bread. Ready in just 40 minutes, this versatile, make-ahead dip is perfect for entertaining or as a vibrant addition to your everyday snack rotation.
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Recipe Information
Ingredients
- 3 pieces red bell peppers
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 1 tablespoon lemon juice
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the red bell peppers. Place them on a baking sheet lined with parchment paper.
Roast the bell peppers in the preheated oven for 20-25 minutes, turning them halfway through, until the skin is charred and blistered.
While the bell peppers are roasting, peel the garlic cloves and lightly smash them with the flat side of a knife.
When the bell peppers are done, transfer them to a heatproof bowl and cover with plastic wrap or a clean towel for 5-10 minutes. This will make peeling the skin easier.
Meanwhile, heat 1 tablespoon of olive oil in a small pan over low heat. Add the smashed garlic cloves and sauté for 2-3 minutes until fragrant but not browned. Remove from heat and set aside.
Peel the charred skin off the bell peppers and discard the skins, stems, and seeds.
In a food processor, combine the roasted bell peppers, sautéed garlic, cream cheese, lemon juice, paprika, salt, and black pepper.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning if necessary. You can add a bit more salt, lemon juice, or paprika to suit your preferences.
Transfer the dip to a serving bowl and drizzle the remaining 1 tablespoon of olive oil on top. Optionally, garnish with chopped parsley.
Serve immediately with crackers, fresh vegetables, or bread, or refrigerate for up to 3 days for later use.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 17.6 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
