Description

Pep Dip is a creamy, zesty roasted red pepper and cream cheese spread that’s smoky, tangy, and utterly addictive—perfect for dipping, spreading, or starring on any snack board.

Ingredients

1 cup roasted red peppers, drained
8 oz cream cheese, softened
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Salt and black pepper, to taste

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Instructions

Prepare ingredients: drain red peppers, soften cream cheese, peel and mince garlic.
Add red peppers, cream cheese, garlic, lemon juice, olive oil, paprika, salt, and pepper to a food processor or blender.
Blend until smooth, scraping down sides as needed. Taste and adjust seasoning.
Transfer to a bowl, cover, and chill for at least 30 minutes for best texture and flavor.
Before serving, garnish with extra paprika, olive oil, herbs, or nuts. Serve with your favorite dippers.

Notes

Garnish with smoked paprika, chives, or toasted pine nuts for added flair.
Serve with pita chips, toasted baguette, or raw veggies like cucumbers and carrots.
Use as a wrap spread or soup swirl for added flavor and color.
Store in fridge for up to 4 days in an airtight container.
Freeze up to 1 month; thaw and stir before serving—texture may soften.
Microwave individual servings for 10–15 seconds for a warm variation.
Use jarred roasted peppers to save time with no flavor loss.
Swap in dairy-free cream cheese or silken tofu for vegan version.
Add cayenne or hot sauce for extra heat if desired.
Make ahead to enhance flavor; garnish just before serving.