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5 from 1 vote

Spicy Roasted Red Pepper Dip

This spicy roasted red pepper dip is one of our favorite football recipes. 
Course Dip
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 168kcal
Author Jennifer West


  • 8 ounces cream cheese
  • 1/2 cup sour cream
  • 1/4 cup Greek yogurt plain
  • 8 ounces crumbled feta cheese
  • 1 tablespoon white wine vinegar
  • 1 Roma tomato seeds removed
  • 1 jalapeno pepper seeds and stem removed, coarsely chopped
  • 1 cup jarred roasted red peppers drained
  • 1 cup coarsely chopped cilantro
  • 3 garlic cloves coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • For serving: sliced cucumbers store-bought crackers.


  • To the pitcher of your blender or bowl of your food processor add all of the ingredients except for the cucumber and crackers.
  • Blend on high for about 5 minutes until the mixture is smooth and creamy. Stop after two minutes to scrape down the sides of the bowl. You may need to do this a few more times
  • Serve with sliced cucumber and crackers.
  • Enjoy!


Calories: 168kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 646mg | Potassium: 115mg | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 9.8mg | Calcium: 161mg | Iron: 0.4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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