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Creamy Roasted Red Bell Pepper Dip is a delicious way to enjoy fresh vegetables blended in a creamy, festive dip!
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I have loved going through so many of my older cookbooks and discovering new-to-me recipes, like this Creamy Roasted Red Bell Pepper Dip. You know the kind, the cookbooks where friends, family or coworkers contribute their favorite recipes to share with those they care about and to spread their love of these cherished recipes to even more people. I’ve done that lately with several recipes like
But one thing I’ve found about these recipes is that they often need adaptation. Sometimes it’s because I want to make them a bit healthier (2 cups of oil or 3 cups of sugar in a cake? Yikes!) But oftentimes it’s because the recipes are older and some of the ingredients that are called for either no longer exist or do not exist in the sizes specified. That’s what I’ve done with this Creamy Roasted Red Bell Pepper Dip. I adapted it a bit from its original but it’s still super delicious.
I was originally looking for a dip that would be fun for patriotic holidays like Independence Day which is why I chose to pair this dip with blue and white tortilla chips this time. Even though the dip is a bit more orange than red, I think it still works! But really, this dip is delicious enough to enjoy year round! It’s no secret that I love dips! I love sharing them at get togethers because they are so easy to make up and always seem to be a hit. This Creamy Roasted Red Bell Pepper Dip is no different and again, I’ve made a dip that includes lots of fresh vegetables like my Cucumber Avocado Salsa or Easy Fresh Mediterranean Salsa Dip. You can check out all my dips in the Appetizer and Dips section on my blog. Another great thing about this dip is that it can be made up to one day ahead. You know I love make ahead recipes!
I discovered the original recipe for this Creamy Roasted Red Bell Pepper Dip in a recipe book that I purchased when a local caterer went out of business. Instead of letting all her recipes go away after her retirement, she decided to publish them in a cookbook that she sells now! I was super excited to get my hands on the cookbook because I remember receiving some of her yummy food right after I had my first child. The caterer did large scale jobs for events but also offered a smaller scale service where clients could order a selection of items as a make-ahead option for families. It was great for new parents or those who needed a little extra assistance with meals.
This Creamy Roasted Red Bell Pepper Dip did not disappoint on flavor so I hope you give it a try too!
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Creamy Roasted Red Bell Pepper Dip
- 1 cup red bell peppers roasted, peeled and seeded (about 2 large peppers)
- 4 ounces sun-dried tomatoes packed in oil, drained and patted dry
- 2 cloves garlic peeled
- 2 teaspoons ground cumin
- 2 pickled jalapenos coarsely chopped
- ¼ cup fresh cilantro
- 1 ½ cups green onions chopped
- 8 ounces cream cheese softened
- ½ teaspoon salt
- To roast peppers, preheat oven to 450F degrees.
- Remove stem from peppers and slice in half. Remove any seeds.
- Place peppers, cut side down on a rimmed baking sheet that has been lined with parchment paper or aluminum foil.
- Roast the peppers for about 25 minutes or until the skins are completely wrinkled and the peppers are slightly charred, rotating the baking sheet if necessary to cook them evenly.
- Cool the peppers, then press between paper towels to remove excess liquid.
- You may roast the peppers up to a day before you prepare this dip and store in the refrigerator until ready to use.
- To make the dip, process peppers, sun-dried tomatoes, garlic cloves, cumin, jalapenos, cilantro, green onions, cream cheese and salt in a food processor until smooth. Taste test and add more jalapeno if desired.
- Serve with tortilla chips. I like to use blue corn tortilla chips for a fun contrast to this dip but you can use any type tortilla chip or even fresh vegetables like carrot sticks, celery or sugar snap peas, etc.
- Roast the bell peppers up to a day before you prepare this dip and store in an airtight container in the refrigerator until ready to use.
- This dip can be made up to one day ahead.
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