Gather your ingredients and preheat the oven to 400°F/200°C. Slice the peppers in half and discard the seeds and stalks. Place them on a baking sheet and rub with the oil and some salt and pepper to taste. Roast for 25-30 minutes until starting to char.
Place the peppers in a food processor or blender with all remaining ingredients and blitz until smooth.
Transfer to your serving bowl of choice.
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Notes
Don't peel the peppers! Toss them right into the food processor, skins and all. The flavor from the charred peppers is what makes this dip smoky.
Make this dip vegan by replacing the sour cream with your favorite dairy-free alternative.
Serve crema as a dip with tortilla chips, pita bread, or fresh veggies.
It's also delicious as a pasta sauce or salad dressing.
This recipe makes about 1 cup of roasted red pepper crema.
Store leftovers in an airtight container in the fridge.