Roasted Red Pepper Dip II

Michele O'Sullivan 126

"Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips."
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2 h 10 m servings 32 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Ready In

  1. In a medium bowl, mix together sour cream, roasted red peppers, green chile peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.



Really great as a veggie dip, but I would not use it with crackers or chips.

This dip was awful~!~~ I would not make it again I was so dissapointed with it. The dip had no flavour of peppers, all you can taste is the sour cream.

I made this twice and it is very delicious! I did add extra hot pepper sauce - also added a small can of minced black olives - Yummy. I served it with the blue tortilla chips! LOVED IT!

I should have read the reviews, but I figured with 4 stars, it would be good. Awful.. and I have a large amount of it in the fridge.. disappointed is an understatment

Good & easy recipe w/ a few minor adjustment - added a bit more hot sauce & a little more red peppers & let it chill overnight. Was a hit w/ everyone at my office w/ crackers & veggies!