Roasted Red Pepper Dip


Every good soft pretzel bite deserves something even better to dip it in or spread on it. There’s this awesome restaurant in town, POSH at The Scranton Club, which serves fresh-made soft pretzels accompanied by this incredible dip in lieu of your usual bread basket. Their food is fantastic, so even though I usually want to eat this whole basket, I try to show some self-control so I can still have room for dinner.  Then, I just make this soft pretzel bite/roasted red pepper dip at home.

I don’t even like roasted red peppers, but this – blended with cream cheese, feta, lemon and seasonings – is out of this world. I’ve taken this combo to a couple parties this year, and it quickly became my most-requested recipe.

ROASTED RED PEPPER DIP (inspired by POSH at The Scranton Club)

  • 2 medium-sized red peppers
  • 1 package cream cheese
  • juice of 1/2 a lemon
  • 1/3 c. crumbled feta
  • Kosher Salt and Pepper to taste

1. Roast those peppers. This is easier than you think. Just put a rack on the highest rung and turn on your broiler to high. Then, just put the red peppers in, on their sides, and rotate with tongs every couple of minutes until they’re charred all around.

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2. Put peppers in a bowl, cover with saran wrap, and let sit for about 10 minutes.

3. In a food processor, combine the softened cream cheese, feta, lemon juice and salt and pepper.


4. After 10 minutes, take the peppers out of the bowl. The skins should easily peel off (this is super satisfying). Cut the pepper in half. remove and discard all the seeds, then roughly chop. Add to the rest of the ingredients in the food processor.

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5. Blend everything together really well. Taste, then season again.


6. Cover and chill for about 2 hours to let the flavors come together. Serve with pretzel bites and thank Paul and Josh for coming up with something so delicious.



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