Roasted Red Pepper Dip
Roasted red pepper dip combines smoky roasted peppers, garlic and herbs with cream cheese for a smooth, bold appetizer or snack board spread.
Servings: 9
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
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.
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
Calories: 143kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 398mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1666IU | Vitamin C: 52mg | Calcium: 67mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
