Hot Roasted Red Pepper Dip

  • Level: Easy
  • Total: 30 min
  • Active: 5 min
  • Yield: 4 to 6 servings
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Nonstick cooking spray, for the baking dish

2 roasted red bell peppers (jarred)

2 cloves garlic

One 8-ounce package cream cheese, at room temperature 

1/2 cup mayonnaise 

1/2 cup grated Parmesan

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

6 large fresh basil leaves 

1/4 cup shredded mozzarella

Toasted rustic bread, for serving


  1. Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
  2. In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.

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