roasted red pepper dip recipe

Written BySheba G Updated On
roasted red pepper dip recipe
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The Best roasted red pepper dip recipe

I have been making this roasted red pepper dip for years, and it never fails to impress. It is one of those recipes that looks fancy but is actually so simple to throw together. My kids love it with crunchy pita chips, and I love that it is packed with vitamins from the red peppers and healthy fats from the walnuts. It is a staple at our family gatherings because everyone from my husband to my youngest niece goes back for seconds. Plus, it is naturally vegan and gluten free, so it works for almost any dietary need. I always feel good serving something that tastes this delicious and is also good for you.

Roasted Red Pepper Dip

Roasted Red Pepper Dip

4.8 from 1527 votes

This roasted red pepper dip is a creamy, smoky, and slightly sweet appetizer that comes together easily. It is perfect for parties, game day, or a simple weeknight snack with pita chips or veggies.

Prep Time10 minutes
Cook Time30 minutes
Resting Time0 mins
Total Time40 minutes
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dip

3 large red bell peppers
2 tablespoons olive oil
1/2 cup raw walnuts
2 cloves garlic, peeled
1 tablespoon lemon juice
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons water (as needed for consistency)

👨‍🍳Directions

1Preheat your oven to 425°F. Line a baking sheet with aluminum foil.
2Place the whole red bell peppers on the baking sheet. Roast for 25-30 minutes, turning once halfway through, until the skins are charred and blistered.
3Remove the peppers from the oven and carefully transfer them to a bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes to loosen the skins.
4While the peppers cool, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
5Once the peppers are cool enough to handle, peel off the charred skins, remove the stems and seeds, and roughly chop the flesh.
6Add the roasted red peppers, toasted walnuts, garlic, lemon juice, smoked paprika, salt, and black pepper to a food processor. Pulse until smooth, scraping down the sides as needed.
7With the processor running, slowly add the olive oil and water until the dip reaches your desired consistency. Taste and adjust seasoning if needed.
8Transfer the dip to a serving bowl. Serve at room temperature or chilled with pita chips, crackers, or fresh vegetables.

🔧Equipment

Baking sheet
Aluminum foil
Food processor
Spatula
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 210mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 4g

📝Notes

For a smokier flavor, you can use a grill or gas stove to char the peppers directly. You can also substitute almonds for walnuts if you prefer.

Watch Video Of How Roasted Red Pepper Dip Works

This roasted red pepper dip is one of those recipes that always works, whether it is for a holiday party or just a Tuesday night snack. It is healthy, full of flavor, and my family asks for it all the time. I hope you give it a try and see how easy and rewarding it is to make from scratch.

❓ Frequently Asked Questions About Roasted Red Pepper Dip

1. Can I use jarred roasted red peppers instead of roasting my own?

Yes, you can use jarred roasted red peppers to save time. Just be sure to drain and pat them dry before using to avoid a watery dip. You will need about 1 1/2 cups of drained peppers.

2. How do I store leftover roasted red pepper dip?

Store the dip in an airtight container in the refrigerator for up to 5 days. Stir it well before serving, as some separation may occur. You can also freeze it for up to 3 months.

3. What can I serve with this dip?

This dip is great with pita chips, tortilla chips, crusty bread, or fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips. It also works well as a spread on sandwiches or wraps.

4. Can I make this dip nut free?

Absolutely. You can substitute the walnuts with sunflower seeds or pumpkin seeds for a nut free version. Toast them the same way for the best flavor.

5. Is this dip spicy?

No, this dip is not spicy. The smoked paprika adds a mild warmth and smokiness, but no heat. If you want a spicy kick, add a pinch of cayenne pepper or a small chopped jalapeno when blending.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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