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Roasted Red Pepper Dip

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. —Priscilla Gilbert, Indian Harbour Beach, Florida
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 cups


  • 1 cup fat-free sour cream
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 teaspoon prepared horseradish
  • 1/8 teaspoon cayenne pepper
  • 4 drops hot pepper sauce
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1 medium sweet red pepper
  • Assorted fresh vegetables


  • In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.
Nutrition Facts
1/4 cup: 90 calories, 5g fat (1g saturated fat), 10mg cholesterol, 192mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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Average Rating:
  • lshaw
    Jul 31, 2019

    Wonderful filling and something different from the same old onion and spinach artichoke dips--I love those too, but this was a nice, colorful change. I did have to add about 1 tsp. of salt since I omitted the horseradish and about 1/2 tsp of cajun seasoning but these did not significantly alter the recipe. Looked great all assembled with the crackers and veggies on the platter!

  • Naomie
    Apr 2, 2017

    Made this today for the first time. Absolutely delicious. I added in a couple cloves of roasted garlic, just because I had on hand from another recipe. A keeper! Thanks for sharing Priscilla!

  • ClydeWoman
    Aug 26, 2013

    I like to serve this with fried green tomatoes. It has just enough kick to spice things up.

  • babyjimmie
    Mar 14, 2009

    Yummy! My kids even liked it, but I can't guarantee that for all kids. This went wonderfully with the reduced fat Keebler club crackers.