Begin by preheating your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes, turning occasionally until the skins are blistered and charred. Once done, remove them from the oven and let them cool.
While the peppers are cooling, melt the butter in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until they become translucent. Add the minced garlic and cook for an additional minute until fragrant. Set aside to cool.
Once the roasted red peppers are cool enough to handle, peel off the charred skin. Remove the stems and seeds, then chop them roughly.
In a blender or food processor, combine the roasted red peppers, sautéed onions and garlic, cream cheese, mayonnaise, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
Transfer your Easy Roasted Red Pepper Dip to a serving bowl. You can serve it immediately, or for the best flavor, let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
