Roasted Red Pepper Dip
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyNeed a party dip? You’ll love this Roasted Red Pepper Dip. It’s cheesy and flavorful, and you can prepare it with minimal hands-on time.
Roasted Red Pepper Dip:
IBC readers know I love me a good appetizer dip. What’s a celebration or get-together without some dip action, right?
And with summer (hopefully) just around the corner, I thought this was the perfect time for an addition to IBC’s growing list of favorite dip recipes: Roasted Red Pepper Dip!
How to Make Roasted Red Pepper Dip:
It’s actually quite simple and it’s one of the thing I especially like about this recipe. Plus, it comes together with little hands-on time.
Besides chopping the roasted red peppers, onions, and garlic, all you need to do is stir, bake, and serve.
You can even mix up all of this goodness a day or two in advance, store it in the refrigerator, and then pop it into the oven when it’s time to party.
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This dip pairs nicely with a sturdy cracker or bagel chip, but you can certainly serve it with cut vegetables, such celery and carrots.
Let’s dig in!
Want more dip recipes? These are a few of my favorites:
- The BEST Vegetable Dip
- Out-of-this-Wold Corn Dip – most popular
- The Ultimate Sausage Pizza Dip
- Really Good Jalapeño Dip
- Salted Caramel Cheesecake Dip – Dessert!
This Roasted Red Pepper Dip may just become your new go-to dip. Give it a try and let me know what you think.
Roasted Red Pepper Dip Recipe:
Roasted Red Pepper Dip
Ingredients
- 1 jar (12-ounce) roasted red peppers, drained and chopped
- 2 cups shredded Monterey Jack cheese
- 1 package (8-ounce) cream cheese, softened
- 3/4 cup mayonnaise
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 2 tablespoons dijon mustard
- 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- Assorted chips, crackers, and cut vegetables for serving
Instructions
- Begin by preheating your oven to 350 degrees F.
- In a large bowl, stir together all the ingredients until well combined. Transfer to a 1 1/2-quart baking dish.
- Bake 30-35 minutes until lightly browned and bubbly. Let cool for 10 minutes. Serve with chips, crackers, and cut vegetables.
My family has dubbed this dip heart attack dip but oh my gosh, its requested whenever I come and no one leaves the table that its at. SOOOOO GOOD!
Love that! Thanks Tammy!
xo Michael
So so glad I discovered this website today! I’ve been scrolling through your recipes for a couple of hours now, and I am so impressed. I have a list of appetizers I plan on making for this weekend now! Thanks so much for the great content.
Sounds good except for the garlic.