New this month
Sarah's Roasted Red Pepper Dip

Sarah's Roasted Red Pepper Dip

sarah with an "h"

"A sweet and tangy dip that's great with crudites or tortilla chips."
Added to shopping list. Go to shopping list.


20 m servings 60 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to broil.
  2. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
  3. Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
  4. Refrigerate until ready to serve.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 18
  1. 22 Ratings

Most helpful positive review

I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff :)

Most helpful critical review

Not terrible, but not fabulous either. It was a little runny, and seemed to be lacking something in the flavour department. I'll keep looking for a good, cheeseless dip to serve as part of an ap...

Most helpful
Most positive
Least positive

I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff :)

Wonderful dip! I used roasted garlic as suggested above. Also roasted a small onion. Thought it was going to be too runny but after a day in the fridge it was perfect.THANKS!!

Wow! I used roasted red peppers from a jar, and the vinegar I used was balsamic, as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by t...

So, so, so, sooooo good! I used balsamic vinegar and I may have pulsed it for too long because it was a bit runny, so I threw in a lump of plain cream cheese and some parmesan. I will absolutely...

Although I didn't measure anything exactly, this dip rocks! It tastes just like one that PC makes in Canadian grocery stores.

I doubled this recipe and it worked out great. This dip has a nice little bite to it. It's a keeper!

Very flavorful! I was out of sour cream, so substituted with cream cheese, but I should have softened it a bit first before putting in the food processor as the dip turned out a little lumpy. ...

The roasting part took the most work, but it was worth it. The recipe wasmn't clear on whether to cool the peppers down before placing them in the plastic bag. I was worried about melting the ...

needed to add a few extra TBSP of may...delicious.

Other stories that may interest you