food 30seconds.com/food

Happy Hour Sundried Tomato & Roasted Red Pepper Dip Recipe by Terri Kendrick

Appetizers Snacks Gluten-free Mediterranean Recipes Italian Recipes Sauces/Condiments

a month ago

Embed Print

71 Tips 92 Followers

I’m always on the lookout for easy and tasty appetizers to make for happy hours and parties. This warm creamy dip recipe, combining two of my favorite ingredients, sundried tomatoes and roasted red peppers, made it rise to the top of my “gotta try it” list!

Inspired by EatingWell, this sweet and savory dip recipe can be mixed, cooked and even served (if you choose) in the same pan, making cleanup a breeze! To make this warm roasted red pepper dip you will need sundried tomatoes packed in oil, sundried tomato oil (from the jar), shallots, dry white wine, a jar of roasted red peppers, sour cream, cream cheese, Parmesan cheese, fresh garlic, hot sauce and parsley flakes.

Serve this Italian-inspired pepper and tomato dip as an appetizer or snack with crackers, toasted bread, pita chips or fresh cut-up vegetables. The easy gluten-free dip also makes an interesting spread on a burger.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

1/3 cup sundried tomatoes in oil, chopped
2 teaspoons reserved oil from sundried tomatoes or plain olive oil
1/2 large shallot, finely chopped (about 1/4 cup)
1/4 cup dry white wine
6 ounces roasted red peppers, drained and chopped
3/8 cup sour cream
1/3 cup cream cheese, softened
2 tablespoons grated Parmesan cheese
1 teaspoon garlic, minced
1 teaspoon hot sauce
2 tablespoons parsley flakes

Helpful Products

Recipe Notes

Add more cream cheese for a thicker consistency.

For a little more spice, increase the amount of hot sauce.

If you don't have a shallot, you could use red onion or even chopped green onions.

Fresh parsley can be substituted for dry. Just use a little more of it.

Here’s how to make it:

Heat oil in a small skillet over medium heat. Add shallot and cook for about 3 minutes, stirring often. Add sundried tomatoes. Stir constantly for about 1 minute. Add wine and stir until the wine is nearly evaporated.
Add roasted peppers, sour cream, cream cheese, Parmesan cheese, garlic, hot sauce and 1 tablespoon of parsley. Reduce heat to low. The mixture will be thick, so stir constantly for 3 to 4 minutes until it’s well-combined and smooth and the dip is heated through.
Sprinkle with the remaining parsley before serving.

Nutrition Facts Per Serving

Calories: 459

Total Fat: 42.1g

Saturated Fat: 11.3g

Cholesterol: 33mg

Sodium: 1053mg

Total Carbohydrate: 12g

Dietary Fiber: 2.4g

Total Sugars: 5.1g

Protein: 13.6g

Vitamin D: 0mcg

Calcium: 370mg

Iron: 3mg

Potassium: 424mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.