• Prep Time:
  • Cooking Time:
  • Serves: 28 Servings

Roasted Pepper-Cheese Dip

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 lb Red bell peppers; (2 large)
  • 2 Cloves garlic; large
  • 8 oz Neufchatel cheese; (1
  • -package)
  • 2 ts Balsamic vinegar
  • 1/4 ts Salt
  • 1/8 ts Crushed red pepper; (1/8 to
  • -1/4)


Cut bell peppers in half lengthwise; discard the seeds and membranes.

Place the peppers, skin side up, on a foil-lined baking sheet; flatten with
palm of hand.

Add garlic cloves to baking sheet. Broil 3 inches from heat 4 minutes. Turn
garlic over; broil 4 minutes or until garlic is blackened and charred.
Remove garlic from baking sheet; set aside.

Broil peppers an additional 2 minutes or until blackened and charred. Place
peppers in a zip-top heavy-duty plastic bag, and seal; let stand 15
minutes. Peel peppers and garlic; discard skins.

Place the bell peppers and garlic in food processor; process until smooth,
scraping sides of bowl once. Add cheese, and process until smooth. Spoon
mixture into a bowl; stir in vinegar, salt, and pepper. Cover and chill.
Yield: 1-3/4 cups (serving size: 1 tablespoon).

Serving Ideas : Serve with raw vegetables.

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