This is a delicious dip made with roasted bell pepper and fresh basil. It’s the perfect party snack.
- 1 Pepper
- 16 ounces, weight Cream cheese, at room temperature
- 8 sheets Fresh basil, chopped
- Kosher Salt and Freshly Ground Pepper
To roast the pepper on the stovetop, turn the burner to the highest setting and place the pepper directly over the flame. Using a pair of tongs, turn the pepper several times until the skin is completely blackened. Place the pepper in a bowl and cover with plastic wrap. Let stand for about 5 minutes.
When the 5 minutes have passed, remove the skin using a paper towel. Finely chop the bell pepper and set aside.
For the dip, in a bowl, add the cream cheese, chopped basil and chopped roasted pepper. Season with salt and pepper. Mix well.
Serve with your favorite crackers.