7ouncesroasted red peppers1 jar of peppers drained and dried with paper towels
¼cupbasilfresh, loosely packed
¼cupparmesan cheesegrated
2tablespoonsfreshly squeezed lemon juice
2garlic clovessmall in size
½teaspoonsalt
¼teaspoonground black pepper
Instructions
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.
Notes
*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.