Easy Roasted Red Pepper Dip

Did you guys have a good weekend? Mine was pretty packed and my long run was cut short because we had to hurry over to my nieces 2nd birthday party. She is such a sweetheart! I’ll have to fit in an extra two miles this week to make up for it though!

Well, on Facebook I announced that I had tested two recipes that were amazing. This is one of them! I know it doesn’t look like much, but this is pure heaven in a bowl. Take my word for it. This roasted red pepper dip is delicious with a capital D. If you don’t like peppers, then you might not agree with me but to everyone else: you’ll take one bite and want to drink the stuff! I personally love anything with red peppers, especially roasted. Oh mama, are roasted red peppers good. Then if you whip in some garlic and cream cheese and spread it over some ciabatta? Puh-lease! I’m a goner!  {I ate a whole ciabatta loaf and this dip for two days straight until that bowl was clean. And, I’m not the least bit ashamed! :)}

This roasted red pepper dip is the perfect balance of salty, sweet, tangy and creamy goodness that you want to dip and spread over anything. It is so versatile and SO EASY! It takes maybe 20 minutes to make, including roasting your own peppers. And, you only need 8 ingredients including salt and pepper. This is great for entertaining, a light lunch, mid afternoon snack, or a simple appetizer.

We all loved it and so will you!

Roasted Red Pepper Dip
yield: 8-10 servings
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2 red bell peppers
2 tablespoons butter
1/2 large onion, diced
2 cloves garlic, minced
4 oz. cream cheese
3 tablespoons mayonnaise
salt & pepper, to taste

Place red peppers on to a baking sheet and place under hot broiler. Rotate the peppers as they char. Remove from oven, place into large bowl and cover with plastic wrap.

In a skillet over medium heat, melt butter. Saute onions 5 minutes and season with salt and pepper. Stir in garlic for another minute. Remove from the heat and set aside.

Remove peppers from bowl and peel blackened skin off completely. Cut peppers into chunks, removing the stem and seeds.

Place peppers, onions, garlic, cream cheese and mayonnaise into food processor and puree. Stir in salt and pepper to taste, pour into bowl and refrigerate until ready to serve.

Serve with vegetables, crackers or slices of bread.


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  1. I think I could eat the whole bowlful! I am new to liking roasted red peppers they make everything better!

  2. I love a good red pepper dip! This looks fabulous 🙂

  3. HOLY YUMMMM! I just made this to bring over to the in-laws for our SuperBowl party and I almost don’t want to bring it and just save it all for myself 🙂
    I used Neufchatel cheese instead of cream cheese because it was on sale at my grocery store and added some sour cream because I had a little left over from a second dip I was making. This was super easy to make; I’ve never roasted peppers before but they were so easy and the flavor is like Nothing in this world… sooo good! THANK YOU for the recipe!

  4. This would go perfect with all these tortilla chips I have stalked in my pantry. Oh and I’m sure they would go fabulous on paninis!

  5. I can’t wait to try this! I’d like to serve it in little cucumber cups. Will it be thick enough to fill a hollowed-out cucumber piece or is it a bit too thin in consistency for that?

  6. “Print recipe” link not working ): (Using a Mac/Safari)

  7. I make this dip at least twice a month – I absolutely LOVE it!



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