Planning tip: The dip can be made up to 1 week ahead. Refrigerate tightly covered. The vegetable dippers can be prepared 2 days ahead. Wrap vegetables separately in damp paper towels; refrigerate in sealed plastic food bags.
Recipe courtesy of Elizabeth Alston
Episode: Labor of Love
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Ingredients

Directions

Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Red Velvet Cupcakes with Fluffy Meringue Icing

Recipe courtesy of Wes Martin

Roasted Red Pepper Dip

Recipe courtesy of Rachael Ray

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Roasted Red Pepper and Garlic Bean Dip

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.