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Roasted red pepper dip is rich, smoky, and packed with flavor thanks to charred bell peppers, garlic, herbs, and a creamy cheese base. Whether you’re hosting a party, putting together a snack board or just looking for a bold, savory spread, this dip is a must-try. It’s easy to make, comes together with just a few fresh ingredients, and tastes amazing warm or cold. Pair it with pita chips, crackers or veggies, and watch it disappear fast.
This creamy, smoky roasted red pepper dip blends charred bell peppers, aromatic garlic and herbs with cream cheese for an irresistible party appetizer.
Also try pimento cheese sandwiches if you’re a cheese fan, an Italian pressed sandwich or perhaps this baked artichoke dip.
Why You’ll Love It
Full of flavor: Roasted peppers, garlic and herbs create a smoky, savory base.
Creamy texture: The blend of cream cheese and parmesan makes it smooth and rich.
Easy to prep: Simple ingredients and no complicated steps.
Versatile: Serve it warm or cold with crackers, pita chips or veggies.
Great for gatherings: A crowd-pleaser that pairs well with any snack spread or charcuterie board.
Roasted Red Pepper Dip Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Red bell peppers: Roasted until charred for sweetness and smoky depth.
Basil: Adds a fresh, aromatic finish that complements the roasted veggies.
Garlic: Roasted in foil to mellow the bite and boost the flavor.
Olive oil: Used for roasting and sautéing to bring richness.
Parmesan: Brings sharp, nutty flavor and added creaminess.
Tomato paste: Deepens the umami and gives the dip a subtle tang.
Cream cheese: The creamy base that ties everything together.
Shallot: Adds a mild onion flavor that softens when roasted.
How to Make Red Pepper Cream Cheese Dip
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Broil the peppers: Slice, oil and broil the red peppers until charred.
Roast garlic and shallots: Wrap in foil with oil and broil until tender.
Steam and soften: Let peppers steam under cover to soften further.
Purée the base: Blend roasted vegetables with basil and parmesan.
Sauté and combine: Briefly cook the purée with tomato paste, then combine with cream cheese, salt and pepper.
Garnish and serve: Top with red pepper flakes and basil before serving.
Substitutions and Variations
Bell peppers: I used red bell peppers but you can use green, red, orange, yellow, or a mixture.
Use jarred roasted peppers: A quicker option if you’re short on time.
Swap the cheese: Goat cheese or feta adds a tangier profile.
Make it spicy: Add cayenne or hot sauce to the purée.
Add nuts: A spoonful of pine nuts or walnuts gives texture and richness.
Serving Suggestions
With dippers: Pita bread, naan bread, homemade crackers, vegetable crudites, or homemade crusty bread would work.
With other side dishes: You could also serve crab cake egg rolls, fried deviled eggs or dirty martini shrimp.
With contrasting dips: A dip trio is always fun to serve and offers variety. Pair your roasted red bell pepper dip with a dirty martini dip and French onion bacon dip.
How to Store Creamy Red Pepper Dip
Store: Keep leftovers in an airtight container in the fridge and eat within 3 to 4 days.
Freeze: Because of the cream cheese, it’s best not to freeze this dip, in case the texture changes and/or everything separates when thawed.
Top Tips
Let the peppers steam: This makes them easier to blend and deepens the flavor.
Don’t skip the sauté: Brief cooking of the purée intensifies the taste and thickens the texture.
Soften cream cheese first: Makes blending easier and ensures a smooth dip, so leave it at room temperature for 30 to 45 minutes before using.
Mediterranean Red Pepper Dip FAQs
You can make cream cheese red pepper spread a day ahead if that fits better into your plans. Of course, like most dips, it tastes freshest the day it’s made but the difference from making it a day in advance is minimal.
Technically not but if you do, you can expect a richer, smoother, deeper flavour. If you have the grill fired up, you can char the peppers on there to get a wonderful smoky accent in the overall taste. I also like to cook the garlic and shallot too since that brings out their natural sweetness and sets this dip apart from blander-tasting grocery store versions.
This cream cheese red pepper spread or dip isn’t exactly the same. Muhammara is a Middle Eastern dip based on bell peppers while this Mediterranean inspired dip doesn’t have every muhammara ingredient. Breadcrumbs, walnuts, sumac, and sometimes pomegranate molasses feature in the Middle Eastern version, while this version is more Italian inspired with the basil, parmesan and tomato paste. But they are very similar! Something else you might enjoy if you love red bell peppers and Middle Eastern flavors is this shakshuka recipe which is so good for breakfast or brunch.
Roasted Red Pepper Cream Cheese Dip Recipe
Roasted Red Pepper Dip
Equipment
Ingredients
- 3 bell peppers, red
- ¼ Cup basil, freshly chopped
- 4 Cloves garlic
- 2 Tablespoons olive oil
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper, coarse
- ¼ Cup Parmesan, freshly grated
- 1 Tablespoon tomato paste
- 8 Ounces cream cheese, at room temperature
- 1 shallot, chopped
Instructions
- Preheat the broiler on high and place the oven rack 4 to 5 inches below the broiler.
- Slice the pepper into slabs. Brush each side with olive oil.
- Place garlic cloves and shallots into the center of a foil packet and drizzle with remaining olive oil. Add a pinch of red pepper flakes and close foil into a ball. Place under the broiler.
- Line a baking sheet with foil and spray lightly with nonstick cooking spray. Arrange peppers on the foil. Add peppers to the oven and broil for 4 minutes.
- Turn the peppers over. Broil for 3 more minutes.
- Remove peppers, garlic, and shallots from the oven.
- Add peppers, garlic, and shallots to a bowl and cover. Let steam for 10 minutes. This step will further soften the peppers. You may skip this step if you prefer peeling the peppers for a smoother dip, but I find the roasted/slightly charred skin gives a delicious smoky flavor and perfect texture to this dip.
- Meanwhile, heat a skillet over medium high heat.
- Next, add the peppers, garlic, and shallots to a food processor along with basil and parmesan. Purée.
- Add olive oil to the pan and swirl to coat. Add the puréed vegetables. Sauté for 2 minutes, then add the tomato paste. Stir and cook for 3 minutes.
- Remove from heat and add back to the food processor. Purée for 10 to 15 seconds.
- In a medium mixing bowl, combine this with the softened cream cheese, salt, and pepper. Mix thoroughly.
- Garnish with a pinch of red pepper flakes and basil leaves. Serve with pita chips or crackers
Notes
Don’t skip the sauté: Brief cooking of the purée intensifies the taste and thickens the texture.
Soften cream cheese first: Makes blending easier and ensures a smooth dip, so leave it at room temperature for 30 to 45 minutes before using.
Nutrition
This roasted red pepper dip is creamy, smoky and packed with rich flavor, making it perfect for parties, picnics or snack boards. The combination of roasted vegetables, fresh herbs and smooth cheese creates a roasted red pepper dip with cream cheese that feels both rustic and elevated. Serve it with crunchy pita chips, crisp veggies or use it as a cream cheese red pepper spread for sandwiches.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This dip was a total crowd-pleaser! Creamy, smoky, and so full of flavor. Already planning to make it again!
The roasted red pepper dip was a hit! Creamy, flavorful, and totally worth making.
The smokiness from the red peppers really comes through, and I love it!
The smokiness from the roasted red peppers just adds so much flavor to this dip.
This recipe is the bomb! So flavorful and easy to prepare! Absolutely my new fave. 🙂
Roasted red pepper is so good, and the cream cheese takes it to a whole new level!
Roasting bell peppers is one of my favorite flavors. And this dip recipe truly hits the spot.
This looks so good. I have always wanted to try roasting peppers at home.