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Roasted Red Pepper Dip

Two of my favourite things to snack on are roasted red peppers on baguette and any kind of dip. So, I thought that a roasted red pepper dip is exactly what my life needs, and multi grain baguette and naan bread pairs perfectly with this dip.


I’ve made this stove top dip with cream cheese, sour cream, and of course, roasted red peppers. I also added in a variety of seasonings and some scallions. This creamy dip is a must try, especially if you grow your own red bell peppers. Enjoy!



Ingredients

3 medium-large red bell peppers

3 scallions (white and light-green part)

1 (250 g) cream cheese brick

1 (250 ml) container sour cream

1 tsp garlic powder

1 tsp onion powder

Salt and black pepper to taste

Serve with sliced baguette, naan bread, or crackers.


Directions

- Pre-heat the oven to 375 degrees F.

- Line a large cookie sheet with parchment paper.

- Cut the bell peppers in half and remove the seeds and stems. Place on the parchment paper curve side up.

- Roast for 40-50 minutes or until the skin begins to blacken.

- Remove the peppers from the oven and cool a bit. Peel off the blackened skin and cool completely.

- Put the peppers and the scallions in a food processor and purée.

- Put all the ingredients into a medium size pot and heat on medium.

- Mix with a whisk and reduce the heat as needed. You don’t want the bottom to burn.

- Mix often until the mixture is smooth.

- I like to whisk the mixture against the sides of the pot to ensure there’s no cream cheese lumps.

- Serve hot.

- Serve with your favorite baguette, naan bread, or crackers.

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