Roasted Red Pepper Dip
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© Jim Catanich
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.
"Easy to make but unfortunately we didn't like the flavors in this recipe. I won't be making again." - lomle
"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john
"Thank you for posting this recipe. My boyfriend was diagnosed with cancer and had half of his tongue surgically removed last July. He finished chemo and radiation 4 months ago. This is the first thing he was able to eat with ease and enjoy at the same time." - bop102007
"I made this tonight but I put my own spin on it. I took someones advice from the reviews below and I seasoned the chicken with garlic salt and pepper then drenched it in flour sauteed for a few min on each side in real butter. I put the chicken in a pan and covered it in a mix of buffalo sauce ... " - nicolemrdz
"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