Red Pepper Dip

Roasted Red Pepper Dip is creamy, packed with fresh flavors, and perfect for snacking. It’s simple to make and is great as an appetizer or snack.

Who doesn’t love a good dip recipe? Whether it’s sweet or savory, dips are one of my absolute favorite things to make and to eat!

A few of my favorites are garlic dip and Ranch dip.

Roasted pepper dip in a bowl with pita chips.

Red Pepper Dip Recipe:

Our roasted red pepper dip is so delicious and so easy to prepare. It will be one of your favorite snacks in no time!

I have to admit, the first time I tried pepper dip I was skeptical. Even though I like bell peppers, the thought of having them in a dip seemed a little much.

I assumed the flavor would be really overwhelming, but it’s not at all. Since the red peppers are roasted, they have a slightly sweet taste.

The fresh basil and garlic also balance out the pepper taste nicely. Not only is red pepper dip great as an appetizer or snack, it’s wonderful as a spread on sandwiches and wraps.

You can swap out the avocado dressing on our turkey club and use the pepper dip instead, and it’s wonderful!

How to Make Red Pepper Dip:

You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.

  1. Place cream cheese, roasted red peppers, basil, Parmesan cheese, lemon juice, garlic, salt, and pepper into a food processor.
Top down view of the ingredients for roasted pepper dip in a food processor.
  1. Pulse until smooth.
  2. Refrigerate for at least an hour before serving.
  3. Serve with crackers, veggies, or fresh sourdough naan.
Top down view of roasted red pepper dip in a food processor.

Roasted Red Pepper Dip Tips and Variations:

  • Peppers: I use a 7 ounce jar of roasted peppers for this recipe, but you could always roast a red bell pepper over an open flame instead. Let the skin blister and turn black, then sweat the pepper in a bag. Remove the skin, seeds, and membranes, and it will taste amazing in this dip.
  • Cream Cheese: Full-fat, brick-style cream cheese is what I prefer for this recipe, but reduced-fat will also work. The flavor won’t be quite as rich.
  • Basil: I haven’t tried substituting dried basil for the fresh basil, so I can’t comment on how that would taste. Fresh is my preference, because it adds such a great flavor to the dip.
  • Cheese: Go for shredded off the block, not the stuff in the canister.
  • Garlic: Fresh garlic can be quite pungent and can easily overtake the flavor of a dish. If you already know the garlic you’re using is strong, cut the amount back or try roasting it ahead of time.
  • Lemon Juice: Fresh is best here! Jarred or concentrate isn’t going to have the same flavor as freshly squeezed lemon juice.
  • Make Ahead: This dip is best made ahead of time, so the flavors will have time to meld together. It can be made a couple hours before serving or even the day prior.
Roasted pepper dip in a dish with crackers.

Storage Recommendations:

Room Temperature: Red pepper dip should not be stored at room temperature.

Refrigerator: This dip should be stored in the refrigerator in an airtight container and discarded after 3 to 4 days.

Freezer: We do not recommend freezing this dip.

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Top down view of roasted red pepper dip on a serving plate.

Red Pepper Dip

5 from 1 vote
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Author: Kim
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 5 Servings


  • 8 ounces block-style cream cheese, softened
  • 7 ounces roasted red peppers, 1 jar of peppers drained and dried with paper towels
  • ¼ cup basil, fresh, loosely packed
  • ¼ cup parmesan cheese, grated
  • 2 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, small in size
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  • Place all ingredients into a food processor, and pulse until smooth.
    8 ounces block-style cream cheese
    7 ounces roasted red peppers
    ¼ cup basil
    ¼ cup parmesan cheese
    2 tablespoons freshly squeezed lemon juice
    2 garlic cloves
    ½ teaspoon salt
    ¼ teaspoon ground black pepper
  • Transfer to an airtight container and refrigerate for at least an hour before serving.
  • Serve with chips, pita bread, or fresh vegetables. Store leftovers in the refrigerator for 3 to 4 days.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ounces of dip. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 2ouncesCalories: 107kcalCarbohydrates: 12gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 1191mgPotassium: 517mgFiber: 5gSugar: 3gVitamin A: 363IUVitamin C: 21mgCalcium: 488mgIron: 11mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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  1. Hi! Just stumbled on this recipe. Made it last night with some homemade roasted red peppers I had. Absolutely delicious! This recipe is fantastic! Thanks for sharing it!