Roasted Red Pepper Dip

"This is almost an instant dip. It takes longer to gather the ingredients than it does to prepare. It is awesome with fresh veggies."
 
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photo by CarolAT photo by CarolAT
photo by CarolAT
photo by Bobtail photo by Bobtail
Ready In:
10mins
Ingredients:
7
Yields:
1 1/2 cups
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ingredients

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directions

  • Combine all ingredients in a small food processor.
  • Blend until smooth.
  • Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.

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Reviews

  1. Quick and easy dip. Very nice. Served with blanched baby new potatoes, cauliflower, veggies, some crackers, pita, etc. It was very good.<br/>I did add a little sour cream to the dip for a little extra punch; but, I tried it before adding it and it was just as good.<br/><br/>That was just my change, but not necessary. Good as is. Nice simple dip. Great to snack or for a party.
     
  2. Simple, fresh and always a crowd pleaser! People who don't know me - want to know where I bought it!
     
  3. This dip is excellent and very easy to make. It was a great start to a Southwest dinner party that I had for my best friend. I used low fat cream cheese, and the flavor and texture of the dip was delicious. Thanks for sharing your recipe.
     
  4. Lovely dip. I served with Wheat Thins. I just eye-balled the oil and vinegar and felt it was a little runny so I ended up using 8 oz. of cream cheese. This was the easiest dip to put together and tasted great!! Thanks ms_bold!!
     
  5. Absolutely delicious! This dip packs such a punch of flavor! I served it with carrots and green pepper spears, however, I really want to try it with breadsticks! I did realize belatedly that my jar of peppers was only 7 ounces and I adjusted the ingredients to allow for less peppers than the recipe called for, although not proportionately. I love roasted red peppers and the basil compliments them wonderfully! Thanks Ms_Bold!
     
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