Roasted Red Pepper Dip

Roasted Red Pepper Dip
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Calories 81 cals
Total Fat 6 g
Cholesterol 15 mg
Dietary Fiber 0 g
Sodium 291 mg
Protein 2 g
Total Carbohydrate 4 g

Prep Time: 20 Minutes

Time to Table: 45 Minutes

Serves: 12


  • 1 tablespoon , plus 1 teaspoon olive oil, divided
  • 1/4 cup minced shallots
  • 2 large garlic cloves, minced
  • 14.5 ounce can diced tomatoes
  • 1/2 cup coarsely chopped roasted red peppers
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon , plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup Daisy Cottage Cheese
  • 1/4 cup Daisy Sour Cream
  • 2 tablespoons coarse breadcrumbs


Heat the oven to 425 degrees. Coat a shallow baking dish with nonstick cooking spray. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallots and cook for 2 minutes or until softened, stirring often. Add the garlic and cook for 30 seconds or until fragrant. Stir in the tomatoes, roasted red pepper, fresh rosemary, dried rosemary, red pepper flakes, ¼ teaspoon salt and ¼ teaspoon pepper. Partially cover and simmer on low for 15 minutes or until slightly thickened. Process in a food processor until almost smooth and place in a baking dish. Meanwhile, combine the cream cheese, cottage cheese, sour cream and remaining salt and pepper in a medium bowl. Toss the breadcrumbs with the remaining olive oil in a small cup. Spoon the cheese mixture into the center of the baking dish and sprinkle with breadcrumbs. Bake for 10 minutes or until the breadcrumbs are lightly browned and the sauce is bubbling around the edges. Serve warm with your favorite dippers.


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