Roasted Pepper Dip

This Roasted Pepper Dip is a clever way to eat your veggies, as it's loaded with three kinds of roasted peppers, onions, and garlic.

Course Appetizer, Snack

Cuisine American

Keyword roasted pepper dip

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 297kcal

Preheat your oven to 375 degrees Fahrenheit. Break down peppers and onions and arrange in a single layer on a baking sheet. Drizzle peppers and onions with olive oil.
Put the head of garlic in aluminum foil or a small, lidded cooking vessel (I have a little Le Creuset dish that I use to roast garlic in). and drizzle with olive oil.
Put the baking tray with peppers and onion and the head of garlic in the oven and roast for about 35 minutes, or until the veggies are soft. The garlic may require an extra 5-10 minutes. Keep an eye on it, removing it when it’s pleasantly soft and roast-y looking.
While the veggies are roasting, add cream cheese to a small pan over low heat. Let melt, stirring occasionally. This should take around 15 minutes.
Add the shredded pepper jack cheese and let melt into the cream cheese. This should take an additional 15 minutes.
Once the veggies are done roasting, add them all to a food processor and process for 20-30 seconds, until well combined. I don’t aim for the veggies to be completely smooth as I like a bit of texture in the dip.
Add the processed veggies to the cream cheese and pepper jack mixture and stir until combined. Serve immediately or transfer dip to a small crockpot and set the temperature to low to keep the dip warm.
Serve with crusty bread, crackers, or pita chips.