Tried & True Tuesdays: Roasted Red Pepper Cream Cheese Dip

When GamerMan and I first hooked up there were times when we didn’t touch a vegetable for weeks. No lie.

But now that certain events are in motion and we’ve joined a gym (gasp!), we’re trying to incorporate those blasted planty things into our diet.

Some days are tougher than others, which is how this dip happened! A lone red bell pepper was kicking around the veggie drawer and instead of tossing it, i vowed to find a place for it in our tummies. Unfortunately GamerMan won’t touch bell peppers with a 10ft pole (seriously, you should see him eat a stuffed bell pepper… the man carves out the stuffing better than he can carve out a pumpkin!).

Forcing me to get creative is one of GM’s strong-suits. I love him. I also love dip. See where this is going???

Roasted Red Pepper Cream Cheese Dip

1 red bell pepper

1 tbsp olive oil

1 8oz brick of cream cheese (neufchatel is better for you! DO IT)


salt + pepper

Turn on your broiler. While that’s heating up, slice and gut your bell pepper, removing seeds, and the light pink bitter veiney things. Quarter the pepper and place it on a foil lined broiler pan (seriously, just toss a square of foil down and you’re good to go… no need to get fancy). Sprinkle peppers with 1/2 tbsp olive oil and salt. Heat under the broiler for about 5 minutes. Turn them over after about 5 minutes and pop them back in for another 5. Remove and pop in a paper bag for 10 minutes. Remove from bag and peel off skins. Dice the remaining pepper meat into 1inch cubes.

In a food processor, combine pepper meat and cream cheese until one nice big pink blob happens. Taste. Add salt and pepper if necessary. I added a few drops of lemon juice to mine to brighten up the flavor, as well as make the dip more dipable. It was delish so I suggest you do the same if you like the lemonz :) Enjoy with pita chippies!



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