Roasted Red Pepper Cheese Dip



10 min


50 min


8 servings

Roasted Red Pepper Cheese Dip

This three-ingredient cheese dip is as quick to make as it is to eat! It's just as perfect for an after-school snack as it is for entertaining.


  • 1/2 cup drained roasted red pepper
  • 1 250-g pkg cream cheese
  • 2 green onions , thinly sliced


  • Preheat oven to 400F.
  • Whirl all ingredients in a food processor, scraping down side of bowl, until smooth. Scrape into an oven-safe ramekin. Cover with foil.
  • Bake, covered, in centre of oven until dip is hot, about 30 min. Remove from heat and let stand, covered, for 10 min. Serve with crackers, crudités or chips.

Nutrition (per serving)

  • Calories
  • 112,
  • Protein
  • 2 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 11 g,
  • Sodium
  • 156 mg.

Make-ahead tip

Cover prepared dip with foil and refrigerate until needed. Bake, covered, at 400F for 30 min.

Originally published in the Today’s Parent December 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.