My roasted red pepper dip recipe is always a favorite with family and friends. This cold, creamy dip is bursting with bold flavor and vibrant color. Whether you are hosting a party or just craving a delicious snack, this is a must try recipe.

 

My family lovingly calls me the “dip queen”, and honestly, I wear it with pride! Whether it’s for parties or the holidays, I am always whipping up a delicious dip to share. This roasted red pepper dip has become a go-to favorite over the past few years.

One thing I love about this recipe is that it’s so simple to make, but tastes like I’ve been in the kitchen all day. It’s creamy, flavorful, and packed with the smoky sweetness or roasted red peppers.

I especially love making this dip over the holidays because of the beautiful red and green color from the peppers and green onion. It really stands out on a table and trust me, once you try it, you are sure to be going back for seconds, or thirds!

If you are interested in more simple dip recipes be sure to check out this Boursin dip, bacon dip, and million dollar crack dip.

Why you’ll love this recipe

• Make ahead friendly. Even though it only takes about 10 minutes to make this dip, you can easily make it ahead of time.
• Irresistible flavor. The flavors in this dip are so delicious. The smokiness of the roasted red peppers combined with the creamy base and cheese, are always a huge hit.
• Versatile. This is a great dip but can also be used as a spread for a sandwich or bagel. I have even used it as a filling for tortilla pinwheels.
• Great for all occasions. Serve this for parties, the holidays, potlucks, or just a tasty snack.

Ingredients

Just a few simple ingredients pack a flavorful punch.

• Cream cheese – You will need one, 8 ounce cream cheese. Make sure to let it soften at room temperature.
• Mayonnaise – This adds extra flavor and creaminess.
• Roasted red peppers – Jarred roasted red peppers. I use about 7 ounces of chopped roasted red peppers.
• Cheddar cheese – Shredded cheddar cheese.
• Green onion – Diced green onion adds color and flavor.
• Seasonings – Garlic powder, salt, and pepper

How to make roasted red pepper dip

Scroll to the bottom of the page for the full, printable recipe.

1. Place softened cream cheese in a large mixing bowl. Mix with an electric mixer until creamy. Mix in the mayonnaise, garlic powder, salt, and pepper.

2. Stir in chopped roasted red peppers, diced green onion, and shredded cheese. Stir to fully combine.

3. Serve immediately or cover and chill in the refrigerator until ready to eat.

Heather’s recipe tips

• Be sure to soften the cream cheese. Leave the cream cheese out at room temperature for about 30 minutes before mixing. This help to get a smooth, whipped cream cheese.
• Pat dry the chopped peppers. After dicing the roasted red peppers, pat them with a paper towel to remove some of the excess liquid.
• Try freshly shredded cheese. If possible, use freshly shredded cheese for the best flavor and texture.
• Chill. I like letting this chill in the refrigerator for 30 minutes – 1 hour to let the flavors really come together before serving.

Serving suggestions

This red pepper dip pairs well with a variety of dippers. A few of my favorites include:

• Veggies: Cold, raw vegetables like cucumbers, bell peppers, carrots, and radishes.
• Crackers: Club crackers, butter crackers, wheat crackers, or any of your favorites.
• Chips: Potato chips, corn chips, tortilla chips, and more work well with this dip.
• Bread: This dip is great with pita bread, toasts, or crostini.

Roasted red pepper dip variations

You can make this dip your own by adding different ingredients. Here are a few suggestions:

• Cheese: Substitute shredded cheddar with mozzarella, monterey jack, colby jack, or even crumbled feta cheese.
• Herbs: Add in some fresh herbs like parsley and chives.
• Olives: This is also great with some diced olives or artichoke hearts.
• Make it a warm dip. You can serve this dip warm by spreading it in a small baking dish and baking it at 350 degrees for 10-15 minutes.

How to store

Store any leftovers in an airtight container in the refrigerator for up to 4 days. I would not recommend freezing this dip.

More easy dip recipes

• Olive dip – A creamy dip filled with green olives and cheese.
• Chipped beef dip – A take on a classic chipped beef cheeseball.
• Dill pickle dip – Creamy dip filled with chopped dill pickles.
• Knorr spinach dip – Knorr vegetable dip with spinach makes an irresistible appetizer.

Let me know if you try this roasted red pepper dip in the comments.