Roasted red pepper dip is a creamy, spicy appetizer that is perfect for parties or as an impressive side dish at a barbecue. It is best served hot and bubbly and can be baked in the oven or prepared in a small slow cooker. The preparation time is quick, taking less than 10 minutes.
We love appetizers and casual dipping foods, especially when entertaining family and friends. My husband refers to it as “grazing food.” Either way, having a quick bite between conversations makes the time spent together more meaningful. For more dip and appetizer ideas, check out the appetizer section in the menu or try the Broccoli Cheese Dip.
Roasted red pepper dip can be enjoyed with a variety of options. Pretzels or crackers create a crunchy combination, while celery or carrots offer a nutritious keto or gluten-free choice.
The roasted red pepper dip features a sweet and spicy blend of roasted red peppers and crushed red pepper flakes. The spicy kick comes from pepper jack cheese and a touch of crushed red pepper. The creamy texture and delicious flavor highlight the roasted red pepper, the star ingredient of this appetizer.
Health Benefits of Red Peppers
Red peppers are packed with vitamin C and fiber and are naturally low in fat. Their antioxidants, vitamins, and minerals are beneficial for immune health, eye health, and cancer prevention. According to the Cleveland Clinic, red peppers can also help relieve joint pain and osteoarthritis symptoms. https://health.clevelandclinic.org/red-pepper-benefits>
Roasted red pepper dip is baked in a 1-quart glass or ceramic baking dish. It can also be prepared in a small crockpot on low heat for 1-2 hours. I personally prefer the baked version, but as a take along- the crockpot is just as delicious.
This is best enjoyed hot, but it can be refrigerated for up to three days and reheated in the microwave.
Print Recipe
Roasted Red Pepper Dip
Equipment
- Large mixing bowl
- 1 quart baking dish
Ingredients
- 1 8oz Cream cheese
- 1/4 cup Mayonnaise
- 2 cloves Garlic
- 1/4 cup Yellow onion, diced
- 1/4 tsp Crushed red pepper
- 1 12 oz jar Roasted red peppers, drained
- 2 cups Pepperjack cheese, shredded
Instructions
- Preheat the oven to 350℉
- In a large mixing bowl, microwave the cream cheese for 1 minute to soften.
- Mix in the mayonnaise, minced garlic, diced onions, and crushed red peppers.
- Gently fold in the roasted red peppers.
- Add the shredded pepperjack cheese and mix.
- Evenly spread the dip in a 1 quart baking dish.
- Bake for 25 minutes or until the cheese is bubbling and beginning to brown.
- Remove from the oven and allow to cool for 10 minutes before serving.
- This dip can be refrigerated for up to 5 days. It can be either microwaved or baked to be reheated.
