Smoky Roasted Red Pepper and Cream Cheese Dip
Elevate your appetizer game with this Smoky Roasted Red Pepper and Cream Cheese Dip. This velvety dip is made from fresh roasted red peppers and creamy fat-free cream cheese, coming together into a luscious, flavor-packed blend. The roasting process intensifies the natural sweetness of the peppers while adding a delightful smoky flavor, complemented by the kick of garlic and the subtle tang of balsamic vinegar. Perfect for dipping with crispy tortilla chips, fresh veggies, or as a flavorful spread on sandwiches, this dip is not only delicious but also healthy and low in fat. Prepare it for your next gathering, and watch as guests line up to ask for the recipe!
8
Servings
30
Calories
5
Ingredients
Ingredients
red bell peppers
4 large (halved, seeds and veins removed)
garlic cloves
3 (unpeeled)
fat free cream cheese
16 ounces (at room temperature (2 packages))
balsamic vinegar
1 tablespoon (none)
crushed red pepper flakes
1 teaspoon (none)
Instructions
1
Preheat your oven to broil on high.
2
Slice each red bell pepper lengthwise and remove the seeds and white veins.
3
Arrange the peppers, cut-side down, along with the unpeeled garlic cloves on a baking sheet.
4
Broil the peppers and garlic on the top shelf of the oven for about 8-10 minutes, or until the skins are charred and blackened.
5
Once done, remove the baking sheet from the oven and carefully place the charred peppers and garlic into a large bowl. Cover tightly with plastic wrap to steam and cool for approximately 15-20 minutes.
6
After cooling, peel off the skin from the peppers and garlic, which should come off easily. Discard the skins.
7
Place the peeled roasted peppers and garlic into a food processor. Pulse until roughly pureed.
8
Add the fat-free cream cheese, balsamic vinegar, and crushed red pepper flakes to the food processor. Process until the mixture is smooth and creamy.
9
Transfer the dip to a serving bowl and chill in the refrigerator for at least one hour before serving to let the flavors meld.
Nutrition Information
0.75g
Fat
4g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Roasted Red Pepper and Cream Cheese Dip?
It is a velvety appetizer made from fresh roasted red peppers, garlic, and fat-free cream cheese, blended into a smoky and luscious dip.
How many calories are in a serving of this dip?
Each serving of this dip contains approximately 30 calories.
Is this a low-fat recipe?
Yes, this dip is very low in fat, containing only 0.75g per serving.
What are the main ingredients?
The main ingredients include 4 large red bell peppers, 3 garlic cloves, 16 ounces of fat-free cream cheese, balsamic vinegar, and red pepper flakes.
How do you roast the red peppers?
The peppers are halved, seeded, and then broiled on high for 8-10 minutes until the skins are charred and blackened.
Can I use jarred roasted red peppers?
While fresh peppers are recommended for the best flavor, you can use jarred peppers as a time-saving alternative.
Is this dip spicy?
It has a mild kick from 1 teaspoon of crushed red pepper flakes, but the heat level can be adjusted to your preference.
How many servings does this recipe make?
This recipe makes 8 servings.
What equipment is needed to make the dip?
You will need a baking sheet for roasting and a food processor to blend the ingredients into a smooth consistency.
Can this recipe be made vegan?
Yes, you can substitute the fat-free cream cheese with your favorite vegan cream cheese alternative.
How should I serve this dip?
It is perfect for dipping crispy tortilla chips and fresh vegetables, or it can be used as a flavorful sandwich spread.
How long should the dip be chilled before serving?
For the best flavor, chill the dip in the refrigerator for at least one hour before serving.
Why do I need to steam the peppers after roasting?
Steaming the peppers in a covered bowl helps loosen the skins, making them much easier to peel off.
Is this dip gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
How much protein is in each serving?
Each serving contains approximately 1.5g of protein.
What is the carbohydrate count?
There are 4g of carbohydrates per serving.
Can I use regular cream cheese instead of fat-free?
Yes, you can use regular or low-fat cream cheese, though it will increase the fat and calorie content.
Do I need to peel the garlic before roasting?
No, roast the garlic cloves unpeeled to prevent them from burning; the skin is removed easily after roasting.
What does balsamic vinegar do for the recipe?
Balsamic vinegar adds a subtle tang that balances the sweetness of the peppers and the richness of the cream cheese.
How long can I store this dip in the fridge?
It can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
Can I freeze this dip?
Freezing is not recommended as the cream cheese may separate and the texture may become grainy when thawed.
Is this recipe suitable for parties?
Yes, its flavorful, smoky profile and creamy texture make it an excellent party food for large gatherings.
How do I ensure the dip is smooth?
Process the mixture in a food processor until it reaches a completely creamy and smooth consistency.
Can I use yellow or orange bell peppers?
Yes, you can use other sweet bell peppers, though the color and flavor sweetness will vary slightly.
What makes the dip 'smoky'?
The smoky flavor is naturally developed by charring the skins of the red peppers under the broiler.
Can I serve this dip warm?
While it is designed to be a chilled dip, it can also be served at room temperature if preferred.
Is there any fiber in this dip?
While the recipe data doesn't specify a large amount, the red peppers do contribute a small amount of dietary fiber.
How many garlic cloves are used?
The recipe uses 3 garlic cloves.
Is this dip considered healthy?
Yes, it is considered healthy due to its low calorie and low fat content combined with fresh vegetable ingredients.
Should the cream cheese be cold or at room temperature?
It is best to use cream cheese at room temperature to ensure it blends smoothly without lumps.