Roasted Red Pepper Cream Cheese Dip

Creamy smoky roasted red pepper dip is delicious with crispy corn chips or with roasted garlic triscuits, also excellent with sliced rounds of French baguettes and as a dip for vegetables.


3 1/2 cups of dip


2 jars roasted red peppers, drained. 2 tablespoons olive oil 1 large onion, chopped 2 teaspoons ground cumin 3 garlic cloves, minced 3 tablespoons pomegranate molasses 2 tablespoons dark molasses Pinch of cayenne pepper 2 8oz block of Philadelphia brand Neufchatel Cream cheese salt and pepper

Nutritional information

No nutrition information available


Drain jars of roasted red pepper, transfer to food processor. Heat 2 tablespoon of olive oil in heavy medium skillet over medium heat. Add chopped onion and saute until tender and golden, about 6 minutes. Add ground cumin and minced garlic; stir 1 minute. Transfer onion mixture to processor with red peppers. Add pomegranate molasses, dark molasses and cayenne pepper. Using on/off turns, process until coarse puree forms. Add both blocks of cream cheese and process until blended. Season red pepper dip to taste with salt and pepper. Refrigerate at least 2 hours and up to 1 day to blend flavor.