Roasted Red Pepper Dip and Spread

Cynthia Winward
This dip is soft enough to dip with veggies and thick enough to spread on crackers. I serve it at parties and have made it for weddings.

2 red bell peppers or 2 jars (6-oz each) roasted red peppers
3 green onions
small handful fresh flat-leaf (Italian) parsley
1 package (8oz) Philadelphia Cream cheese, softened to room temperature
½ cup sour cream
¼ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon pepper, freshly cracked if possible

To roast fresh peppers: Preheat oven broiler to 500 degrees. Cut fresh peppers lengthwise, through the stem. Place the four pepper halves on a broiler pan and broil 7-10 minutes until skin is black and charred. Remove peppers to a bowl and cover with plastic wrap. Allow peppers to steam 10 minutes. Remove seeds and charred skin from peppers. Cut peeled pepper halves in four pieces each.

In a food processor place canned roasted red peppers (drained) or fresh peppers. Cut white and green parts of green onions into 1-inch chunks and place in food processer. Add parsley and pulse 3 times to coarsely chop. Add cream cheese, sour cream, garlic powder, salt and pepper and pulse 6-8 more times to combine all ingredients. If possible, chill for a few hours to blend flavors. Spread on crackers or use as a dip for your favorite vegetables. Print Recipe