Today’s recipe is a fabulous Roasted Red Pepper Dip. It is a combination of roasted red peppers, cream cheese, Mexican blend cheese, mayonnaise and celery seeds. It’s pretty simple to prepare and undeniably delicious.

Roasted Red Pepper Dip by Diverse Dinners

A delicious dip is a great way to start feeding a group of hungry people while they wait for the delights you plan on serving them. You can prepare it ahead of time, allowing you to whip up a delicious appetizer in minutes.

You can serve Roasted Red Pepper Dip hot or cold, it’s delicious either way. I prefer to serve it with bread and crackers when hot, and veggies when cold. However, you can do both or switch them up, it’s totally up to you.

Warning: this dip will have you dipping, and dipping, so if you’re watching the calories take a day off and enjoy, or steer clear.



460 cal


39 g


18 g


9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 8

Roasted Red Pepper Dip

20 minPrep Time

10 minCook Time

30 minTotal Time

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  • 4 medium red peppers (approx. 2 lb)
  • Generous drizzle olive oil
  • 1 lb cream cheese
  • 1/2 cup mayonnaise
  • 1 cup Mexican blend cheese
  • 1/4 tsp ground celery seed
  • Equipment & Utensils
  • Large baking tray
  • Blender
  • Large bowl
  • Hand held mixer
  • 5 inch ovenproof dish
  • Aluminum foil


  1. Cut peppers in half, remove stems, seeds and membranes.
  2. Rinse peppers, to dislodge any seeds left behind, then pat dry with paper towels.
  3. Place on a baking tray and drizzle with olive oil.
  4. Place in oven at 400 and allow to cook until skin blisters.
  5. Remove peppers from oven and allow to cool, then peel away skins and discard.
  6. Place peppers in a blender and blend until smooth and set aside.
  7. Place the cream cheese mayonnaise, Mexican blend cheese and celery seeds in a bowl, then pour pureed peppers on top.
  8. Mix ingredients together with a hand held mixer until completely combined.
  9. Transfer to an ovenproof dish, cover with aluminum foil and place in oven at 450 for 10-15 mins
  10. Serve hot or cold