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–+ servings
sliced baguette with roasted pepper dip recipe from cleveland cooking

Quick Roasted Pepper Dip

Author: Dan Harper
224kcal
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Prep 10 minutes
Time to blend in food processor 3 minutes
Total 13 minutes
This roasted pepper dip recipe is a mashup of a few recipes. After a few trials we felt this was the best one.
Servings 6 servings
Course Appetizer
Cuisine American, Italian

Ingredients

  • 3 roasted skinned, seeded, and stemmed, yellow or red peppers.  A drained 16 ounce jar of roasted bell peppers can be substituted
  • 8 ounces mascarpone cheese or cream cheese
  • 2 cloves of garlic diced
  • 2 ounces fresh basil
  • ½ cup grated parmesan cheese
  • ½ teaspoon each of sea salt and pepper

Method

  1. Add all ingredients to a food processor and blend until well combined.

Nutrition

Serving6 servingsCalories224kcalCarbohydrates6gProtein6gFat20gSaturated Fat12gPolyunsaturated Fat0.2gMonounsaturated Fat1gCholesterol45mgSodium363mgPotassium173mgFiber1gSugar3gVitamin A2963IUVitamin C78mgCalcium149mgIron1mg

Notes

  • Texture Control If you prefer a chunkier dip, pulse the food processor rather than running it continuously.
  • Make Ahead This is a great "make-ahead" recipe. Making it 24 hours in advance allows the garlic and basil to infuse the cheese.
  • Serving Suggestions Serve with pita chips, sliced cucumbers, carrot sticks, or spread it onto a turkey sandwich for extra moisture and flavor.

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