Today’s recipe is a fabulous Roasted Red Pepper Dip. It is a combination of roasted red peppers, cream cheese, Mexican blend cheese, mayonnaise and celery seeds. It’s pretty simple to prepare and undeniably delicious.
A delicious dip is a great way to start feeding a group of hungry people while they wait for the delights you plan on serving them. You can prepare it ahead of time, allowing you to whip up a delicious appetizer in minutes.
You can serve Roasted Red Pepper Dip hot or cold, it’s delicious either way. I prefer to serve it with bread and crackers when hot, and veggies when cold. However, you can do both or switch them up, it’s totally up to you.
Warning: this dip will have you dipping, and dipping, so if you’re watching the calories take a day off and enjoy, or steer clear.
Roasted Red Pepper Dip
Ingredients
- 4 medium red peppers approx. 2 lb
- Generous drizzle olive oil
- 1 lb cream cheese
- 1/2 cup mayonnaise
- 1 cup Mexican blend cheese
- 1/4 tsp ground celery seed
Equipment & Utensils
- Large baking tray
- Blender
- Large bowl
- Hand held mixer
- 5 inch ovenproof dish
- Aluminum foil
Instructions
- Cut peppers in half, remove stems, seeds and membranes.
- Rinse peppers, to dislodge any seeds left behind, then pat dry with paper towels.
- Place on a baking tray and drizzle with olive oil.
- Place in oven at 400 and allow to cook until skin blisters.
- Remove peppers from oven and allow to cool, then peel away skins and discard.
- Place peppers in a blender and blend until smooth and set aside.
- Place the cream cheese mayonnaise, Mexican blend cheese and celery seeds in a bowl, then pour pureed peppers on top.
- Mix ingredients together with a hand held mixer until completely combined.
- Transfer to an ovenproof dish, cover with aluminum foil and place in oven at 450 for 10-15 mins
- Serve hot or cold
