This creamy dip is a beautiful addition to any charcuterie board and pairs well with both veggies and crackers.
Roasted Red Pepper Dip
- 8 ounce block cream cheese, softened
- 12-ounce jar of roasted red peppers, well-drained!
- 1 tbsp minced garlic
- 1 1/2 tsp dried basil
- 1 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp crushed red pepper flakes
- 1/4 – 1/2 tsp mesquite liquid smoke, to taste
- 1/2 cup mayonnaise
Combine all ingredients into a food processor and pulse until smooth.
You may want to add an additional 1/4 cup of mayonnaise if the mixture isn’t as thick as you would like or if you don’t drain the peppers well.
Best if refrigerated overnight before serving so the flavors can blend. If you don’t have that long, refrigerate for at least 4 hours before serving.
