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Horizontal image of a creamy dip and crudite platter

Creamy Roasted Red Pepper Dip

  • Author: Nikki Cervone
  • Total Time: 10 minutes
  • Yield: 3 cups 1x


Do you love when there’s a creamy dip to munch on during a party? You’ll be very pleased with this homemade roasted red pepper dip.


  • 2 large roasted red bell peppers, roughly chopped, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 1/4 cup gently packed basil leaves, roughly chopped, plus more for serving
  • 1/8 cup extra virgin olive oil, plus more for serving
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/8 teaspoon red pepper flakes, plus more to taste


  1. Reserve 1/4 cup of the chopped red bell pepper in a separate bowl. Place all of the remaining ingredients in a food processor or blender.
  2. Blend together until super smooth and creamy. Season to taste with additional salt, pepper, or red pepper flakes.
  3. Transfer the dip to a medium-sized serving bowl. Cover and refrigerate for at least thirty minutes before serving.
  4. Garnish with the reserved chopped red peppers and lightly drizzle with olive oil. Sprinkle with chopped basil. Serve with bread, crackers, olives, and assorted fresh vegetables.
  • Prep Time: 10 minutes
  • Category: Dip
  • Method: Blender
  • Cuisine: Appetizer

Keywords: cream cheese, roasted red pepper, basil, balsamic vinegar