Roasted Red Pepper Dip

Roasted Red Pepper Dip

Whip up a creamy homemade dip with zip in just 10 minutes. Roasted peppers, garlic and basil make it irresistible.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

1
jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
1
tablespoon chopped fresh basil leaves
1
small clove garlic
1/2
cup 1/3-less-fat cream cheese (from 8-oz container)
1
tablespoon sliced almonds, if desired
  1. In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
  2. Just before serving, sprinkle almonds over dip.
Makes 8 servings (2 tablespoons dip each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Add bite to this dip by sprinkling it with crushed red pepper flakes.
Serve-With
Celery and carrots make great dippers. To make scooping the dip easier, cut celery into short wide slices and carrots into thick diagonal slices.
Success
Serving a crowd? This dip recipe can easily be doubled.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 40
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 45mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.