recipe, roasted red pepper dip

Making this delicious dip is easy peasy! This recipe has just 5 simple ingredients and the steps include basically putting them all in a blender—doesn’t get any easier than that!


  • 1 (12-oz.) jar roasted red peppers (packed in water), drained well
  • 1 cup sour cream (light sour cream can be substituted)
  • 1 envelope Lipton onion-mushroom soup mix
  • 1½ teaspoons dried basil
  • 1 teaspoon dried oregano


  1. Chop the peppers in a food processor or blender.
  2. Add remaining ingredients and process until smooth.
  3. Pour into a serving bowl and chill.

Serving suggestion

Great as a dip with vegetable crudites, cooked and cooled cheese tortellini, sesame breadsticks, or mozzarella cheese balls. Be sure to put toothpicks out for the pasta and cheese.

Source: Barbara Walch, from her friend Peggy Korody, RD/LD.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...