Roasted Red Pepper Dip Recipe | Spectacular Summer Blog Hop #21
Way back in June when I revealed my Canada Day BBQ set-up, I promised you my Roasted Red Pepper Dip recipe. I always like to test out a recipe a few times before I put it on the blog, and I am happy to report that this dip has been a real crowd-pleaser at several gatherings this summer! So, I feel confident sharing it today as part of the Spectacular Summer Blog Hop.
This dip is ridiculously easy to whip up, and it can even be made sans oven on a grill if the weather is too hot! With only a few basic ingredients, it’s great for unexpected guests. 🙂
Delicious & Easy Roasted Red Pepper Dip Recipe
2-3 medium or large red bell peppers, halved (seeds removed)
4-5 cloves of garlic, peeled
1 cup cream cheese
1/2 cup sour cream
3 tbsp olive oil
salt & pepper to taste
- Season red peppers and garlic with 2 tbsp olive oil, salt, and pepper and roast at 350° until the skins of the peppers are wrinkled and partially blackened. The peppers are ready when they are quite soft. The garlic may take less time, so be sure to check it – the garlic is done when it is golden and fragrant.
- Remove the peppers and garlic from the oven and allow them to cool until they can be handled. Remove the skins from the peppers and set everything aside.
- In a blender or food processor on low speed, combine 1 tbsp olive oil, cream cheese, sour cream, peppers, and garlic. Combine until smooth. Season to taste with salt and pepper.
- Serve cold with baguette or tortilla chips!
If you prefer a spicier dip, you can add some chiles in adobo sauce to the mix. They will give it a tasty, smokey spiciness. Yum!
Here’s more summer inspiration from the #SpectacularSummerBlogHop!