Roasted Red Pepper Dip is creamy, bright, and full of fresh flavor — an easy snack or appetizer that comes together in minutes.
Dips are one of the simplest, most satisfying things to make. This roasted red pepper dip combines creamy cheese, roasted peppers, fresh basil, and garlic for a balanced, versatile spread. It’s great with crackers, fresh vegetables, pita, or as a sandwich spread.
Red Pepper Dip Recipe
This roasted red pepper dip is quick to prepare and full of flavor. Roasting the peppers brings out a natural sweetness that blends beautifully with basil, lemon, and parmesan. The result is a smooth, flavorful dip that’s mild rather than overpowering.
Use it as an appetizer for guests, a snack for movie night, or a creamy spread on sandwiches and wraps. It also makes a tasty substitute for avocado-based spreads on sandwiches.
How to Make Red Pepper Dip
See the recipe card below for exact measurements and serving information.
- Place cream cheese, roasted red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper into a food processor.
- Pulse until smooth and well combined.
- Transfer to an airtight container and refrigerate for at least one hour to let the flavors meld.
- Serve chilled with crackers, pita, or fresh vegetables.
Tips and Variations
- Peppers: A jarred 7-ounce portion of roasted red peppers works well. If you prefer to roast your own, blister the skin over an open flame, steam in a bag, then peel and remove seeds and membranes for the best flavor.
- Cream Cheese: Full-fat block-style cream cheese gives the creamiest texture and richest taste, but reduced-fat will also work with a slightly lighter flavor.
- Basil: Fresh basil adds brightness. Dried basil won’t provide the same fresh herb fragrance, so fresh is recommended.
- Cheese: Use freshly grated Parmesan (from the block) rather than pre-shredded or powder for better flavor and texture.
- Garlic: Fresh garlic is ideal, but adjust the amount if your garlic is especially pungent. Roasted garlic can be used for a milder, sweeter garlic flavor.
- Lemon Juice: Freshly squeezed lemon juice brightens the dip more effectively than bottled juice.
- Make Ahead: This dip improves after resting, so make it a few hours in advance or the day before to let the flavors marry.
Storage Recommendations
Room Temperature: Do not leave the dip at room temperature for extended periods.
Refrigerator: Store in an airtight container in the refrigerator and use within 3–4 days.
Freezer: Freezing is not recommended, as the texture can change.
Other recipes you may love
- Bread Dipping Oil
- Baked Goat Cheese
- Roasted Red Pepper Salsa
- Greek Flatbread
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Red Pepper Dip
What You’ll Need
- 8 ounces block-style cream cheese, softened
- 7 ounces roasted red peppers, drained and patted dry
- ¼ cup fresh basil, loosely packed
- ¼ cup grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 2 small garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make It
- Place all ingredients in a food processor and pulse until smooth.
- Transfer to an airtight container and refrigerate for at least one hour to chill and allow flavors to meld.
- Serve with chips, pita, or fresh vegetables. Store leftovers in the refrigerator for 3–4 days.
Suggested Equipment
- Food processor
Notes
- Nutrition and calorie estimates vary based on ingredient brands and portion size.