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Red Pepper-cheese Dip

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“This comes from Cooking Light's October 2004 issue. I haven't tried it yet but it looks delicious. It is suggested that this be prepared the day before serving and goes great with crisp breadsticks or as a sandwich spread.”
1hr 15mins

Ingredients Nutrition


  1. Preheat broiler.
  2. Cut bell pepper in half lengthwise and discard seeds and membranes; place peppers, skin sides up, on foil-lined baking sheet and flatten with your hand; broil 15 minutes or until blackened.
  3. Place in a zip-top bag and seal; let stand for 10 minutes, then remove peel.
  4. Reduce oven temp to 400 degrees.
  5. Place onion halves, cut sides down, on baking sheet coated with cooking spray.
  6. Remove papery skin from garlic head (do not peel or separate the cloves); wrap in foil.
  7. Place garlic on baking sheet with onion and bake at 400 degrees for 15 minutes; turn over onion halves and bake for 15 more minutes or until onions are soft and begin to brown.
  8. Remove onions and continue baking garlic for 15 more minutes.
  9. Cool garlic for 10 minutes then separate the cloves and squeeze to extract the garlic pulp.
  10. Place roasted pepper, onion and garlic pulp in food processor and process until fairly smooth.
  11. Add yogurt, cheese, cumin and ground red pepper and process until smooth.
  12. Spoon dip into a bowl and stir in parsley.
  13. Cover and chill.

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