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Roasted Red Pepper & Herb Dip

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Ingredients

Adjust Servings:
1 (8 ounce) package cream cheese, softened
1/4 teaspoon coarsely ground black pepper
1 teaspoon fresh thyme leave
1 cup loosely packed fresh parsley leaves, chopped
1 medium red pepper
1/3 cup milk
1/2 teaspoon salt
1 clove garlic, coarsely chopped
1/4 cup snipped chives

Nutritional information

74.8
Calories
61 g
Calories From Fat
6.8 g
Total Fat
3.8 g
Saturated Fat
21.8 mg
Cholesterol
164.3 mg
Sodium
2.2 g
Carbs
0.4 g
Dietary Fiber
1.1 g
Sugars
1.6 g
Protein
42g
Serving Size

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Roasted Red Pepper & Herb Dip

Features:
    Cuisine:

    If I hadn't already roasted red peppers and had extra, I may not have rated as highly if I DID need to spend the time roasting. I wasn't that impressed. It needs a little zip, so I may add a dash of cayenne next time. It made a deep reddish color and everyone was expecting a hot flavor (we're from the South where spice is a big addition to almost everything). I made a double batch and have about 90% leftover, so I'm searching for a dish I can make where the red pepper dip can be an addition. Wish me luck!

    • 50 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Roasted Red Pepper & Herb Dip, Another good one for red pepper fans From Good Housekeeping , If I hadn’t already roasted red peppers and had extra, I may not have rated as highly if I DID need to spend the time roasting I wasn’t that impressed It needs a little zip, so I may add a dash of cayenne next time It made a deep reddish color and everyone was expecting a hot flavor (we’re from the South where spice is a big addition to almost everything) I made a double batch and have about 90% leftover, so I’m searching for a dish I can make where the red pepper dip can be an addition Wish me luck!, A great roasted red pepper dip, I didn’t have all the herbs in the house and it was still great without the thyme and parsley Thanks, Jess96


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    Steps

    1
    Done

    '---to Roast Pepper---.

    2
    Done

    Preheat Broiler.

    3
    Done

    Line Broiling Pan (without Rack) With Aluminum Foil.

    4
    Done

    Cut Pepper Lengthwise in Half, Discard Stem and Seeds.

    5
    Done

    Arrange Halves, Cut Side Down, in Broiling Pan.

    6
    Done

    Place Broiling Pan in Broiler 5 to 6 Inches from Source of Heat and Broil Pepper Until It's Blackened and Blistered, About 6 to 8 Minutes.

    7
    Done

    Wrap Foil Around Pepper and Allow to Steam at Room Temperature 15 Minutes or Until Cool Enough to Handle.

    8
    Done

    Remove Pepper from Foil.

    9
    Done

    Peel Off Skin and Discard.

    10
    Done

    Cut Each Pepper Half Into 4 Pieces.

    11
    Done

    '--to Prepare Dip--.

    12
    Done

    in Food Processor With Knife Blade Attached, Blend Roasted Pepper With Cream Cheese, Milk, Salt, Pepper, and Garlic Until Smooth.

    13
    Done

    Transfer Mixture to Medium Bowl, Stir in Parsley, Chives, and Thyme.

    14
    Done

    Cover and Refrigerate If not Serving Right Away.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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