Ingredients for Roasted Red Pepper Herb Dip
- Cream Cheese
- Black Pepper
- Fresh Thyme Leave
- Fresh Parsley Leaves
- Red Pepper
- Milk
- 1/2 teaspoon salt
- Garlic
- 2 tablespoons chopped fresh chives
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How to Make Roasted Red Pepper Herb Dip
- Preheat your oven to 400°F (200°C).
- Halve the red bell peppers, remove the stems, seeds, and membranes.
- Place the pepper halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes, or until the peppers are tender and the skin is blistered.
- Remove from oven and let cool slightly. Once cool enough to handle, peel off the skins.
- While the peppers are roasting, combine the mayonnaise, sour cream, lemon juice, garlic powder, onion powder, salt, and pepper in a medium bowl.
- Roughly chop the roasted red peppers and add them to the bowl with the mayonnaise mixture.
- Stir in the chopped fresh herbs (parsley, chives, and dill).
- Taste and adjust seasonings as needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
19g
Carbs
0g