Despite its simplicity in preparation, the cream cheese dip with roasted peppers is a delicious appetizer. Served alone on crackers or mixed with hot pasta, the dip will excite and delight your taste buds.
Again, His Majesty the Bell Pepper finds a place in another delicious recipe. The velvety cream cheese dip is enhanced with the sweet flavors and beautiful color of the bell pepper. It’s an outstanding recipe for a cream cheese dip for any time of the year, especially during summer. Just imagine, the velvety cream cheese blended to perfection with roasted bell peppers, fresh garlic, fresh parsley, some olive oil, and a few drops of freshly squeezed lemon juice. Don’t miss some exquisite recipes with roasted bell peppers such as the roasted peppers in a creamy tomato sauce, roasted peppers with feta cheese, and the roasted peppers in tomato sauce.
Let’s not waste any other second, see below the needed ingredients to transform a regular Sunday dip into a delicious and elegant Italian appetizer.
Ingredients for cream cheese dip with roasted peppers
This easy and velvety recipe only requires a few basic ingredients. Then, you can play with the spices to create a more or less pronounced taste. I like to keep things simple and don’t go beyond the garlic and the lemon juice, however, if you like other spices such as cumin or paprika, you’re invited to add them to your dip. After all, it is your kitchen – own it:)
Here is what it takes to bring deliciousness to your plate:
- Cream cheese. My first choice is Philadelphia because I like its extra creamy texture and slightly salty taste. However, feel free to use any flavorless cream cheese.
- Roasted bell peppers. For this particular case, I used a few small and yellow peppers. However, my advice is to use big red bell peppers; these will add more sweetness, juice, texture, and color to the dip. Whenever I will redo this recipe, I will use the big red pepper.
- Garlic. Two or three garlic cloves will make an explosion of taste, I promise.
- Half a lemon to squeeze out is acidic and invigorating juice.
- Fresh parsley. I think there is no need to explain the dosage of freshness it adds to any dish. Don’t miss this one out.
- Chives. That is optional but good.
- Salt and olive oil to taste.
How to roast peppers?
There are many ways how to roast bell peppers; however, today o will share with you a convenient and mess-free method.
Turn on the oven and set it at 380 °F, ventilated. Wash the peppers well and cut them in half lengthwise. Completely remove the point and the seeds. You may as well wash the cleaned peppers under running water to make sure you get rid of any traces of seeds. Drain them well and wipe the peppers inside with paper towels to absorb the excess water.
Line a tray with parchment paper. Place the peeled peppers with the skin on top, one next to another until the tray is full or until there are no peppers left. Now, the peppers are ready to be sent to the oven. Bake the peppers for about 20-30 minutes. You know they’re well roasted when the skin on the surface of the peppers looks wrinkled and brown in places.
Another easy method to roast bell peppers is to wash them, wipe the water and put them whole on a baking tray then bake at 360 degrees for 30 minutes.
The difference between the 2 methods is that you will have to clean the peppers from the seeds in the second case. What you need to do in both cases is pell the skin once they are roasted.
TIP: you may bake one garlic bulb next to the bell peppers to get a milder garlic aroma in the final dip.
How to make the cream cheese dip with roasted peppers?
Once the peppers are beautifully roasted, it’s time to create the velvety cream cheese dip. At this point, you will need a blender to smoothen the texture. Put in the roasted peppers, fresh garlic, chopped parsley, and a few drops of fresh lemon juice.
If you have roasted a garlic bulb with the peppers, replace the fresh pungent tasting garlic with the roasted garlic which is creamier and milder. Pulse until well blended. Taste for salt and add one tablespoon of olive oil if you wish to add an earthy note to the dip. If not, just skip it. Now mix the bell pepper base with the cream cheese until incorporated to perfection.
That’s all it takes to make a wonderful dip for a Sunday with family or friends.
How to serve the cream cheese dip with roasted peppers?
Serve the cream cheese dip with roasted peppers as is with some nachos or chips. For healthier dining, serve with fresh vegetables such as celery and carrot stripes. Also, you may boil some pasta and coat it with this creamy velvety filling. Go ahead and cook some more of the cream cheese dip in advance and use it solely or as a delicious coating for your favorite pasta. Enjoy every single bite!
Cream cheese dip with roasted peppers
- 2 bell peppers red
- 8 oz cream cheese
- 2-3 cloves garlic
- 1 handful parsley fresh
- 1/2 lemon juice
- 2-3 chives for decoration
- 1 pinch salt
- 1 tbsp olive oil optional
- Roast the peppers for 30 minutes in a preheated oven at 360 degrees
- Peel and clean the roasted peppers from seeds
- Use a blender to combine roasted peppers, garlic, lemon juice, and chopped parsley
- Taste for salt, if preferred, add one tbsp of olive oil
- Mix with cream cheese until well incorporated
- Serve as a dip for nachos, fresh vegetables, or with cooked pasta