- How to Make Roasted Red Pepper Dip
- What to Serve with Roasted Red Pepper Dip?
- Storage & Stuff
- Let’s Get Cooking
Welcome back to another recipe by a home cook. If I can do it, so can you!
Today, we’re talking about my recipe for delicious roasted red pepper dip! This recipe is under 100 calories per serving, is ready in just 10 minutes & the perfect appetizer or snack for any party or gathering you’ll have this summer! Ready to learn more?
How to Make Roasted Red Pepper Dip
Roasted red pepper dip is honestly insanely easy to make. I got the inspiration from a store-bought Summer’s Best (I think that’s what it was called) roasted red pepper dip that just seemed too easy to make.
The main thing you need is roasted red peppers (obviously). You can find them in most grocery stores either in a can or a jar. Secondly, you need some sort of base. For this recipe, I decided to stick with sour cream to keep it on the lower-fat side. However, many roasted red pepper dips are also made with mayo.
Lastly, you need a few more ingredients listed below and a blender to mix everything together! My biggest suggestion for this recipe is to make sure to pat down your red peppers, so they’re dry. This helps prevent your dip from being too watery.
What to Serve with Roasted Red Pepper Dip?
Naturally, my favourite dipper for roasted red pepper dip is tortilla dips. They are a match made in heaven and keep you coming back for more!
That being said- this dip is also delicious with crackers (Triscuits are a go-to) and, of course, any vegetable you can think of! I liked using the celery since it has a little crevice to get all the dip in.
If you wanted to get fancy, you could also spread this dip on a wrap, add it to taco night, or even add it to a salad. This dip isn’t too overpowering, so you can really add it to whatever you want!
Storage & Stuff
I suggest storing your red pepper dip in the fridge in an air-tight container.
Secondly, your roasted red pepper dip is good for about 5 days, so make sure to use it up before then! Finally, if you find your dip is a bit runny, try letting it sit in the fridge for a few hours or even the next day. It should thicken up!
Let’s Get Cooking
Delicious Roasted Red Pepper Dip
- 4 roasted red pepper or 1 cup chopped
- 1 cup 14% sour cream
- 1 clove of garlic
- 1 tbsp sugar
- 1 tsp vinegar
- 1 tsp lemon
- 1/2 tsp salt
- 1/2 tsp cornstrach
- Begin by patting your red peppers dry. Try to get as much moisture out as possible!
- Add all your ingredients EXCEPT the sour cream to a blender and blend until smooth.
- In a mixing bowl add in your pepper mixture & sour cream- mix until combined
- For best results let your dip rest in the fridge for 3 hours.