Roasted Red Bell Pepper and Garlic Dip

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Serves: 4-6,Yield: 1.0cup
  • About This Recipe

    “This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic.I use one fresh lime for the juice, it works fine.Very elegant looking on a cracker tray and it is also good on veggies.”


  • 2roasted red peppers, peeled and seeded
  • 4garlic cloves, minced
  • 1 (8ounce) packages cream cheese, softened
  • 2tablespoonslime juice
  • 3tablespoonsfresh basil leaves, chopped
  • 1/2 teaspoonsalt
  • 1/4 teaspoonfresh ground pepper
  • thin crackers ortoasted baguette, sliced
  • Directions

  • Place all ingredients in food processor.
  • Process until smooth.
  • If desired, garnish with a sprig of fresh parsley or basil.
  • Reviews

  • “New cooks might want to know that bell peppers can be roasted by stickingthem with a long fork and holding them over a flame until the skin is charred. Then put them, while still hot, into a closed brown paper bag and the steam will loosen the skin. Red Bell Peppers are a little sweeter than the green ones, but also more expensive. A frugel cook can use the green peppers and add a little sugar to the dip.”

  • “12/2012 – big hit for Christmas. The roasted garlic needed 4 heads to make 1/4 cup. All the ingredients really meld together and you can’t pick out any one flavor. For the pita chips I halved the pitas crosswise then made 8 wedges. I put them on baking sheets and then sprayed the wedges with cooking spray. I then put them in a ziplock with the seasonings and shook a litle to distribute, placed back on the baking sheet and baked about 8 minutes or until crisp – perfect and really good.”

  • “Really tasty combination of flavors. I used a mixture of sour cream and mayo instead of cream cheese (that being what I had on hand) and sprinkled a bit of smoked paprika into the mix. The basil and lime juice are magic! This goes in my file for sure—thanks, Dawnab! (Note: because my version is thinner, it would be really good as a sauce over a grilled fish or asparagus, I think!)”

  • “This is fantastic! I’ve never made anything like this before, but it was easy and turned out great. The hardest part was roasting the pepper. I went to this website which gave step by step instructions and pictures. I think I could have roasted them a little longer, but I was afraid of burning them. I also halved the recipe to try it the first time and used Neufchatel to cut the fat somewhat. Great recipe!”