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Roasted Red Pepper Dip

Roasted Red Pepper Dip
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 2 red bell peppers
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh basil leaves
  • 1 cup reduced fat sour cream
  • 1 tablespoon mayonnaise



1 Preheat oven to 400°F

2 Wash the peppers.Place on oven rack in the preheated oven.

Roast, turning occasionally, for 12 to 15 minutes or until skin is charred.

3 Remove to a plastic bag and seal.Set aside until peppers are cool.

Remove and peel.

4  Cut open and remove stem, seeds and veins. Place the roasted and prepared peppers in the food processor.

5 Add the paprika, cayenne pepper, salt, lemon juice and basil.  Process until mixture is pureed. Remove to a bowl.

6 Fold in the sour cream and mayonnaise.Serve with fat-free chips or crisp dipping vegetables.


Source: Calorie Control Council

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