The Recipe Critic · by Alyssa Rivers★ 5.0 (3)
Roasted Red Pepper Dip
NUTRITION · PER SERVING5M COOK
CAL 12%·PRO 8%
CARBS 6G10% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 22G85% OF CAL
12G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted red peppers blended into a smooth, creamy dip with cream cheese and smoked paprika. Warm and savory, ready in minutes to serve with chips.
starter⚙️ food processorgluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounce jar roasted red peppers (drained)
- 8 ounces cream cheese (softened)
- 3 garlic cloves (minced)
- 5 fresh basil leaves
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
At a glance
PER SERVING · TIME 5M
CAL 12%·PRO 8%
CARBS 6G10% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 22G85% OF CAL
12G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 683mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 84mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.