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Italian-Style Red Pepper Dip

Italian-Style Red Pepper Dip recipe
photo by:kraft
Jarred roasted red peppers make this dip a cinch to prepare. Just blend in a blender with sour cream, fat free cream cheese, garlic and herbs.
10 min
1 hr 10 min
2 cups dip or 16 servings, 2 Tbsp. dip and 16 crackers each
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I took pita bread, broke it into pieces, pour olive oil over the bread and took fresh rosemary and placed in between the torn pieces. I baked it in a toaster oven for 13 minutes, they came out crispy and delightful. I served it with the dip recipe, made the tuna and chicken salad. GREAT!
I made this recipe for a Christmas get together with my family and for friends at work. It was a big hit at both functions. Great flavor and very easy!
I brought this to a friend's house for an evening of cards. It's a tasty alternative to the same old chips and dip.
The dip turned out ok. It was edible but needs something to make it taste better. I probably won't make it again.
Fast and yummy!! Funny enough the week I made this recipe my grandmother-in-law AND my husband's aunt made the SAME recipe (we visited them too) and each time the bowl was left clean!!
This dip has the best taste. I did notice that the dip was somewhat thin the first time I made it. Now, whenever I make it, I add in a little extra cream cheese to thicken it up a bit. Very tasty!
Although some of my family members enjoyed this dip, I did not, but then again I think I blended the ingredients in the blender too long.
This is the best dip i have come across in all the emails i have received from the food sites! Everyone who tries it loves it! I do use the whole 8oz package of cream cheese though and therefore adjust the amounts of the rest of the ingredients to go along with it! Try this Simple, Easy dip for any special occasion or just for a treat! Enjoy!!!
I made this recipe at a cook out and everybody loved it. Instead of buying the jarred roasted red peppers I roasted my own in a saucepan.
The directions said to 'pour' into a bowl after processing. The recipe stayed in the liquid state after 24 hrs.! Looks nothing like the picture - it is not possible to because the recipe says to blend thoroughly in a blender or food processor - the basil and peppers liquify turning the recipe into a pink liquid. Yes, I drained the peppers thoroughly and patted them with paper towels. What gives??? By the way, the taste was great - just can't serve it to anyone like that! Think I'll try it again by blending ingredients with a spoon only and omiting the sour cream altogether or adding just a tablespoon or two.
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