Red Pepper Dip with Pita Points

Leftover dip is wonderful served cold with crudités or spread on sandwiches for a smoky flavor twist.


6 - 6 serving

Total Time

Prep Time

Cook Time


  • 1 small onion diced
  • 2 cloves garlic chopped
  • 2 tbsp. olive oil divided
  • 1 8-oz. jar roasted red peppers drained
  • 1 tsp. dried oregano
  • 8 oz. cream cheese
  • 1/2 c. shredded cheddar cheese
  • 1 lemon juiced
  • 1 large whole-wheat pitas
  • 1 bunch fresh chives thinly sliced


In pot over medium heat, cook onions and garlic in 1 tablespoon oil for 5 minutes. Transfer to food processor. Add peppers and oregano; puree until smooth.

In the same pot over low heat, combine red pepper puree and cream cheese; let simmer 10 minutes. Remove from heat; stir in cheddar and 2 tablespoons lemon juice. Season to taste with salt and pepper

Heat oven to 400 degrees Fahrenheit. Cut pita bread into fourths. Toss with remaining olive oil; bake 5 minutes or until crisp. Transfer dip to serving dish; garnish with chives. Serve with pita chips.

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