Italian Pepper Dip

Three ingredients and five minutes of work. This Italian dip starts with creamy Italian dressing as the base, then folds in sweet red bell pepper and fresh parsley for color and crunch.

The dressing already has all the herbs, garlic, and tang built in, so you don’t need to fuss with a long ingredient list. The red pepper adds natural sweetness and visual pop against the creamy white base.

Chill for two hours so the flavors blend and the dip firms up slightly. It comes out thick enough to cling to a cold shrimp or sit on a cracker without sliding off.

Pro Tips

• Use a thick, creamy Italian dressing, not a vinaigrette. Thin dressings make a runny dip that won’t hold together.
• Dice the red pepper small. Fine pieces distribute the sweet pepper flavor evenly and look more polished.
• Fresh parsley is a must here. Dried parsley has no flavor and turns the dip gray-green instead of bright.
• Serve in a bowl surrounded by chilled shrimp and raw vegetables for an easy appetizer spread.

Variations

• Add a jar of drained, chopped artichoke hearts for a heartier, chunkier dip.
• Stir in a tablespoon of sun-dried tomato paste for a deeper, more robust Italian flavor.
• Use roasted red peppers from a jar instead of fresh for a smokier, softer bite.