Red pepper dip is one of those things that goes on to the list of ‘things to buy at the grocery store’ but since we’re trying to buy as little processed food as possible and it’s a simple recipe, only two ingredients, I made a batch for lunches this week for the kids and to send along with Jamie.
Roasted Red Pepper Dip
3 roasted red peppers
3/4 brick of cream cheese
Roast the red peppers, I used the BBQ because we were already making lunch but you could do it in the oven on the low setting of broil. Before roasting, remove the steam, and the seeds within to save time. When the peppers are roasted, you can run them under water to make removing the charred skin of the peppers that much easier. Once this has been finished, put the peppers into the food processor and combine with 3/4 brick of cream cheese and process until smooth.
You can choose whether you want it to contain yummy chunks of red pepper, or you want to blend it until smooth using an immersion blender or food processor. Serve the easy red pepper dip with pitas, vegetables or your favorite crackers. The delicious dip also makes a great topping for turkey burgers, or to serve warm topped with cheese.
Stores in the fridge for up to one week.