Cool, creamy, smoky, yet cheesy, fresh, and vibrant all make this Creamy Roasted Red Pepper Dip perfect dip to accompany any crudité.
I’m excited to be able to hand over the reigns of my site today to my friend Byron from Pretty Practical Pantry, especially as he cooks some really exciting vegetarian food that has had me drooling on my keyboard on more than one occasion. So without further ado I will step aside and let him take over with a take on a great sounding roasted red pepper dip that I can’t wait to make!
Greetings from the other side, Krumplians! No, this is not Adele; it’s Byron from Pretty Practical Pantry in Toronto, Canada. The very brave and talented Brian has been kind enough to allow me to write a guest post for his blog. To be completely honest, I was a nervous wreck at first, because Brian’s recipes are beautifully written and beautifully captured. He’s my inspiration when it comes to food photography – yes, I most certainly do stalk his blog on the daily! #noshame
When I was thinking about a recipe to share with you, Brian’s loyal readers, I wanted to create a recipe which would complement his tremendous lifestyle choice to grow produce and live as much as possible off the land. Since I know that him and his wife harvested large amounts of red peppers last fall, I thought this recipe would lend itself well to the abundance of produce grown on his farm.
Since roasted red peppers are the main ingredient in this recipe, I want to make mention of this one thing – you can certainly purchase store-bought roasted red peppers in a jar, or you can make your own for way less cost and much better taste.
Just in case you are like Brian and grow your own peppers, you might want to learn how to make your own. You can find my step-by-step instructions for roasted red peppers right here. Otherwise, the jarred peppers at your local supermarket will do just fine.
I love this recipe. It’s so easy to prepare and makes eating veggies so much easier. The taste is smoky, yet cheesy, fresh, and vibrant. It’s cool and creamy and the perfect dip to accompany any crudité.
- 2 cups Roasted red peppers, Patted dry
- 1 cup Sour cream
- 4 ounces Cream cheese, Room temperature
- 6-8 Fresh basil leaves
- 1/4 cup Fresh parsley, Roughly chopped
- 1/4 Tsp Garlic powder
- 1/2 Tsp Onion powder
- 1/4 Tsp Salt
- 1/4 Tsp Black pepper
- In a food processor pulse the roasted red peppers and basil leaves until they are coarsely chopped. Don’t over-pulse; you want the peppers to be a little chunky still, not a puree.
- Add the cream cheese to the food processor and pulse again until the cream cheese in incorporated.
- Add the remaining ingredients and pulse two or three times to mix.
- Transfer dip to a food-safe bowl with a tight fitting lid and refrigerate for at least 3 hours.
- Serve dip cold with fresh cut veggies or use as a spread on lightly toasted crostini.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 169 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 42mg Sodium: 171mg Carbohydrates: 6g Fiber: 1g Sugar: 4g Protein: 3g