I like pretty foods – anything that’s a bright color or has multiple colors. And this dip definitely satisfies this requirement. It’s fresh, it’s easy and it’s really pretty. When you arrive to a party with this, everyone will look at it and say, “Oh wow! What a pretty color!” And it really is. And when they taste it, they’ll all want the recipe. Little do they know that it takes just a little prep and uses ingredients you probably already have on hand. It’s delicious!
Roasted Red Pepper Dip
Original Recipe: HERE
Revised Recipe: Me 🙂 Jackie
Yield: 1 1/12 Cups
- 1 bag of mini sweet peppers (Note: make sure you buy sweet and not spicy! They should be all different colors)
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 2 cloves chopped garlic
- 2 teaspoons canola oil
- 2 teaspoons balsamic vinegar
- 6 whole basil leaves or 1 tablespoon dried basil
- Preheat the oven to 400 degrees.
- Cut off the tops from all of the mini peppers. Lay them on a sheet pan and toss them in the 2 tablespoons of canola oil.
- Put them in the oven for 15 minutes. Remove the pan and move the peppers around, flipping them so the bottoms are now on the top. Put them back into the oven for 6-7 minutes. Remove them from the oven and allow them to cool.
- Once the peppers have cooled, put them into a food processor, along with the cream cheese, sour cream, garlic, balsamic vinegar and basil.
- Blend until smooth.
- Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or salt-free tortilla chips.