Roasted Red Pepper Dip Recipe

Name: Roasted Red Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large red bell peppers; 8 sun-dried tomatoes (packed without oil); ¾ cup boiling water; 2 tablespoons fresh parsley; 1 tablespoon lemon juice; ¼ teaspoon salt; ¼ teaspoon pepper; 1 garlic clove, minced; 4 ounces neufchatel cheese, cubed and softened; ½ cup nonfat sour cream; breadstick, for dipping; assorted raw vegetables, for dipping

Servings: persons

3 large red bell peppers
8 sun-dried tomatoes (packed without oil)
¾ cup boiling water
2 tablespoons fresh parsley
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 garlic clove, minced
4 ounces neufchatel cheese, cubed and softened
½ cup nonfat sour cream
breadstick, for dipping
assorted raw vegetables, for dipping

1
Cut peppers in half lengthwise: remove seeds and membrane.
2
Flatten slightly with your hand.
3
Grill or broil until skin is charred.
4
(can do this on outdoor grill or under broiler) Remove from heat and place in a zipper style bag or paper bag.
5
Close bag and let steam for 20 minutes.
6
Remove from bag and skins should slip off easily.
7
Chop coarsley.
8
Combine tomatoes and boiling water in a small bowl; let stand 5 minutes.
9
Drain.
10
Place peppers, tomatoes, parsley, lemon juice, salt, pepper and garlic in food processor.
11
Process until fairly smooth.
12
Add cheese and sour cream and process until smooth.
13
Serve with crisp breadsticks and fresh vegetables.
14
This looks nice if served in a bell pepper that has been cleaned and the top removed.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large red bell peppers, 8 sun-dried tomatoes (packed without oil), ¾ cup boiling water, 2 tablespoons fresh parsley, and more.

Yes, Roasted Red Pepper Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Red Pepper Dip

How did you like this recipe?

Frequently Asked Questions