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Roasted Red Pepper Dip

Servings: 4

Ingredients

  • 4 red bell peppers
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces cream cheese, room temperature
  • 3 tablespoons sour cream
  • 1 teaspoon kosher salt
  • 4 garlic cloves, rough chopped
  • fresh basil, to top

Instructions

  • Heat the oven 450 degrees.
  • Place the bell peppers onto a foil-lined rimmed baking sheet. Coat each bell pepper with the olive oil. Place into the oven and roast for 45 minutes to 1 hour, rotating every 10 to 15 minutes.
  • When the bell peppers are charred on all sides and the skin is well blistered, remove from the oven and let cool completely, about 30 minutes to 1 hour. Once the bell peppers are cooled to the touch, remove the stem, seeds and skin.
  • Add the bell pepper, cream cheese, sour cream, salt and fresh garlic to the food processor. Blitz until smooth.
  • Place into an airtight container and store in the fridge until chilled. Top with fresh basil and serve with raw vegetables and potato chips.

Notes

To make this dip more unique, add 1/4 teaspoon of smoked paprika. Keep in mind that smoked paprika is quite different in taste than regular paprika. Smoked paprika adds extra depth because of its smoky flavor.