Roasted Red Pepper Dip
Recipe: Appetizer : Roasted Red Pepper Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 8oz pkgs cream cheese, softened
½ c milk
1 7 oz jar roasted red pepper, drained and chopped
2 cloves garlic
½ c chopped fresh parsley
½ c snipped chives
½ t dried thyme
Salt and pepper to taste
Beat cream cheese and milk until smooth. Fold in remaining ingredients and mix; chill.
Serve at room temperature with fresh carrot sticks, celery sticks, and small crackers.
Yield: 2 ½ cups dip
"Chili powder, cumin, paprika, and a few other easy-to-find spices make up this taco mix..." - bob cody
"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj
"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your..." - raisin kane
"This is the only recipe I have use for many years. I divided it in to 4 meals and freeze. So I always have some on hand." - bonnie
"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.
"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3