Roasted Red Pepper Dip Recipe

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This Thanksgiving, don’t underestimate the appetizers! This Roasted Red Pepper Dip gets the party started with a twist on spinach artichoke dip that’s easy to scale up or down depending on how many people you’re hosting. And you don’t have to worry about roasting and peeling a bunch of peppers because Mt. Olive’s already got you covered.

PREP TIME

15 mins

COOK TIME

35 mins

SERVINGS

10-12

Ingredients

  • 2 heads of garlic, roasted
  • 16 oz cream cheese
  • 1/2 cup mayonnaise
  • 10 oz frozen spinach thawed, drained, excess liquid squeezed out
  • 1.5 cups parmesan, freshly shredded + 1/2 cup for topping
  • 24 oz Mt. Olive Roasted Red Peppers, sliced
  • 1/2 lemon, juiced

  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp dried basil
  • 1 tsp fresh ground black pepper

Roasted Red Pepper Dip in a baking dish with grilled pita points and a jar of Mt Olive Roasted Red Peppers in the background

COOKING INSTRUCTIONS:
Roasted Red Pepper Dip

  1. Preheat oven to 375Fº.
  2. Spray a 3-quart dish with cooking spray.
  3. In a large bowl, add all ingredients except the peppers and 1/2 cup parmesan. Using a hand mixer, mix together until well-combined. Stir in red peppers.
    Transfer mixture to 3-quart dish. Top with 1/2 cup parmesan.
  4. Bake for 35-40 mins or until golden brown and bubbling.
  5. Serve with grilled pita points, toasted baguette slices, or celery and carrot sticks.

PAIRINGS:
Roasted Red Pepper Dip

Sauvignon Blanc

Brut Sparkling

Blonde Ale

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