This easy Roasted Red Pepper Dip is quick to make and the perfect tasty addition to any party or picnic spread. Dip vegetables, chips or crackers in this zesty combination for an easy appetizer.
I’m always on the hunt for quick and easy party foods. We entertain on a regular basis and I find myself getting into a slump, serving the same thing over and over again. While there is no problem with regular tried and true favorites, it’s always fun to mix in new dishes and treats from time to time.
This Roasted Red Pepper Dip is just the ticket! Whirl a few simple ingredients together in a blender and you’ll have this flavorful dip ready in no time. It’s so easy. It’s so tasty. And it’s so pretty! A colorful addition to your party spread. And it’s an easy appetizer or snack to pack along for a picnic or day at the beach too.
A few Roasted Red Pepper Recipe notes:
- Jarred roasted red peppers were used for this recipe, but if you have a bunch of fresh red peppers, easily roast them in the oven or in a hot pan. To roast, toss peppers with a little bit of olive oil, place on a baking sheet and roast in 400-degree F oven for about 15-20 minutes. If using a pan stove-top, heat pan over medium-high heat and place peppers in pan, turn every minute or so to roast each side. The same technique can be done over an open flame, carefully turning peppers using heat-proof tongs. If roasting your own, use the same amount called for in the recipe below.
- If you’re counting calories, easily substitute low fat sour cream for an irresistible lighter bite. Serve with vegetables, chips or crackers.
- 12 ounces roasted red peppers, drained (about 1 cup)
- 1 cup sour cream (fat-free may be substituted)
- 3 garlic cloves, rough chopped
- 1 tablespoon dried basil (or ¼ cup fresh basil)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Combine all ingredients in a blender or food processor until smooth.
- If needed, add more salt and pepper to taste.
- Refrigerate until ready to serve.