18 oz package cream cheese, softened (I used light cream cheese)
17 oz jar roasted red peppers, drained and chopped
fresh black pepper to taste
red pepper flakes to taste
Add cream cheese, chopped roasted red peppers (make sure to drain them well and blot with paper towels), garlic, balsamic vinegar, basil, salt, and pepper to the bowl of your food processor or blender.
Blend together until smooth and all chunks are removed. Taste and adjust spices to taste.
Transfer dip to a small bowl. Cover and refrigerate for one hour before serving. Sprinkle with red pepper flakes if desired. Serve with chips or crackers. Enjoy!
Roasted Red Pepper Dip - Ideas for the Home by Kenarry®