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.

Roasted Red Pepper Dip

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes


  • 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


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