Imagine a creamy, vibrant dip that transports you straight to the sun-drenched coastlines of the Mediterranean with just one bite. This Roast Red Pepper Dip with Lemon and Olive Salsa is not just another appetizer—it's a culinary journey that combines smoky roasted peppers, tangy cream cheese, and a zesty olive topping that will make your taste buds dance. Perfect for gatherings, game nights, or when you simply want to elevate your snacking experience, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 roasted red peppers
- 1 cup cream cheese
- 1/4 cup sour cream
- 1 lemon, juiced
- 1/4 cup olives, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). If using fresh red peppers, place whole peppers on a baking sheet lined with parchment paper and roast for 25-30 minutes, turning occasionally until skin is charred and blistered.
- Once roasted, immediately transfer peppers to a sealed bowl or plastic bag and let steam for 10 minutes. This will help easily remove the skin.
- Carefully peel off the charred skin from the roasted peppers, remove seeds, and chop them into fine pieces.
- In a medium mixing bowl, combine cream cheese, sour cream, and roasted red pepper pieces. Mix thoroughly until smooth and well-incorporated.
- Add fresh lemon juice, salt, and black pepper to the mixture. Stir until flavors are evenly distributed.
- For the olive salsa, finely chop olives and mix with olive oil in a separate small bowl.
- Transfer the red pepper dip to a serving dish, create a small well in the center, and top with olive salsa.
- Garnish with fresh herbs like parsley or chives if desired, and serve chilled or at room temperature with crackers, pita chips, or fresh vegetables.
Tips
- For the most authentic flavor, roast your own red peppers instead of using jarred ones. The extra effort creates a deeper, smokier taste.
- Make sure to steam the roasted peppers in a sealed container—this technique helps the skin slip off easily and preserves the pepper's moisture.
- Let the dip sit for 15-30 minutes before serving to allow the flavors to meld together and intensify.
- For a lighter version, substitute cream cheese with Greek yogurt while maintaining the creamy texture.
- The olive salsa can be prepared in advance and stored separately, which actually helps the flavors develop more complexity.
- Serve with a variety of dippers like fresh vegetable sticks, artisan crackers, or toasted baguette slices to add textural interest.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 4g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 40mg
