Sundried Tomato & Roasted Red Pepper Dip Recipe Will Be MVP On Gameday (30 Minutes) Appetizers Snacks Gluten-free Mediterranean Diet Recipes Italian Recipes Sauces/Condiments Low Sugar Recipes

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 (check out the health benefits of sundried tomatoes), sundried tomato oil (from the jar), shallots, dry white wine, a jar of roasted red peppers (check out the health benefits of 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.

This creamy warm dip would be the perfect snack during the big game.

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

Here’s how to make it:

1. 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. (If you don't have a shallot, you could use red onion or even chopped green onions.)
2. 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. (Add more cream cheese for a thicker consistency. For a little more spice, increase the amount of hot sauce.)
3. Sprinkle with the remaining parsley before serving. (Fresh parsley can be substituted for dry. Just use a little more of it.) Store the dip in an airtight container in the fridge and reheat in the microwave.

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