Although most grocery stores carry sweet pepper dip and other dipping options, this homemade roasted red pepper cream cheese dip is well worth the effort. It’s a Mediterranean inspired dip with bell peppers, basil, garlic, shallot, and more. Some of the veggies are cooked to make them sweet, tender and even more flavourful. This cream cheese red pepper spread will get rave reviews!
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Try this versatile cream cheese red pepper spread on crackers or toast. It’s also a great bell pepper dip for pita chips, corn chips or bread and will disappear fast at any party or gathering.
Bell Pepper Dip Ingredients
Bell peppers are the star of this roasted red pepper cream cheese dip. I like to use red bell peppers but you can choose from yellow (very sweet) or orange (sweeter than red) or green (the least sweet) if you prefer, or mix and match. Of course this will affect the colour of the Mediterranean inspired dip as well as the end flavour.
Fresh basil, garlic and shallot also go into this sweet pepper dip. And then you will need oil, salt, pepper, parmesan, tomato paste, and cream cheese too.
How to Make Roasted Red Pepper Cream Cheese Dip
There is some cooking involved in this cream cheese red pepper spread or dip recipe. You need to slice up the bell peppers and brush them with oil. Put the shallot and garlic in foil packets with oil and red pepper flakes. Broil everything for a few minutes then add the veggies to a bowl and let them steam, then puree with parmesan and basil.
Heat a splash of oil in a frying pan and add the pureed veggie mixture. After cooking for a couple of minutes you can add the tomato paste. Cook a little more and then puree it again.
Mix the cream cheese, salt and pepper into the puree and serve the finished roasted red pepper cream cheese dip with some red pepper flakes sprinkled on top.
Tweaks and Variations
Using different colours of bell pepper isn’t the only tweak you can make with this sweet pepper dip.
You can also swap some of the other ingredients, such as oregano for the basil, another kind of the cheese for the parmesan, or some cayenne pepper instead of the red pepper flakes. Try a splash of balsamic vinegar in there for extra richness.
Throw in other ingredients if you want, such as walnuts or drained, canned white beans. This is a very forgiving recipe and you can experiment to your heart’s content.
You can also skip steaming the vegetables if you’re in a rush or else pre-cook them and then assemble the roasted red pepper cream cheese dip later.
Mediterranean Inspired Dip FAQs
You can make cream cheese red pepper spread a day ahead if that fits better into your plans. It keeps well for 4 or 5 days in the refrigerator. You can also divide it into portions and freeze it, as long as you use a sealed container. 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 flavours is this shakshuka recipe which is so good for breakfast or brunch.
Roasted Red Pepper Cream Cheese Dip Recipe
Roasted Red Pepper Cream Cheese Dip
Ingredients
- 3 red bell peppers
- ¼ Cup basil chopped
- 4 Cloves garlic
- 2 Tablespoon extra virgin olive oil
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper coarse
- ¼ Cup parmesan grated
- 1 Tablespoon tomato paste
- 8 Ounces cream cheese softened
- 1 shallot chopped
Instructions
- Preheat the broiler on high and place the oven rack 4 to 5” 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. I highly suggest trying it this way!
- Meanwhile, heat a frying pan 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
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Versatile and totally delicious, this roasted red pepper cream cheese dip always makes a welcome addition to any party or gathering. Juicy red pepper, garlic and shallot pair with parmesan, basil and more, for a well-rounded flavour.
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Bella Bucchiotti
Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.
This looks so good. I have always wanted to try roasting peppers at home.