Roasted Pepper Dip

Instead of roasting your own peppers, you can use a 12-ounce jar of roasted red bell peppers, drained well.

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 0.0%
  • Fat: 1.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 1.4g
  • Fiber: 0.1g
  • Cholesterol: 4mg
  • Iron: 0.1mg
  • Sodium: 40mg
  • Calcium: 12mg


  • 3 large red bell peppers
  • 8 sun-dried tomatoes (packed without oil)
  • 3/4 cup boiling water
  • 4 ounces light cream cheese, cubed and softened
  • 1/2 cup light sour cream
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced


  1. 1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a baking sheet; flatten with hand. Broil peppers 5 1/2 inches from heat 15 minutes or until blackened. Place peppers in a zip-top plastic bag, and seal; let stand 15 minutes. Peel and coarsely chop peppers; discard skins.
  2. 2. Combine tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain.
  3. 3. Combine chopped peppers, tomatoes, cream cheese, and remaining 6 ingredients in a food processor. Process until smooth. Transfer mixture to a bowl. Serve with raw vegetables (vegetables not included in analysis).
  4. carbo rating: 1
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