Description
A creamy and flavorful Roasted Red Pepper Dip made with jarred roasted red peppers, cream cheese, sour cream, and a touch of smoked paprika. This easy no-cook dip blends smooth and rich, perfect for serving with crackers, pita chips, or fresh vegetables as a delicious appetizer or snack.
Ingredients
Scale
Main Ingredients
- 1 cup jarred roasted red peppers, drained
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Combine Ingredients: Place the roasted red peppers, cream cheese, sour cream (or Greek yogurt), Parmesan cheese, garlic, olive oil, and smoked paprika into a food processor.
- Blend Until Smooth: Process all the ingredients until the mixture becomes smooth and creamy. Stop occasionally to scrape down the sides of the food processor bowl to ensure everything is well incorporated.
- Season to Taste: Taste the dip and add salt and pepper as needed to suit your preference.
- Chill the Dip: Transfer the blended dip into a serving bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and intensify.
- Garnish and Serve: Just before serving, optionally garnish with chopped fresh parsley. Serve the dip with crackers, pita chips, or a selection of raw vegetables.
Notes
- You can substitute sour cream with Greek yogurt for a tangier and healthier option.
- Adjust the amount of smoked paprika depending on how smoky you want the dip.
- For a spicier dip, add a pinch of cayenne pepper or some chopped jalapeño to the mixture.
- The dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Perfect appetizer for parties and easy to prepare in advance.
