Roasted Red Pepper Dip
This vibrant Roasted Red Pepper Dip is smoky, sweet, and incredibly versatile, perfect for dipping fresh vegetables, spreading on sandwiches, or accompanying grilled meats.
For 6 servings
Preheat your oven to 400°F (200°C). Wash the red bell peppers, cut them in half lengthwise, and remove the seeds and white membranes. Place the pepper halves cut-side down on a baking sheet.
Drizzle the peppers with 1 tablespoon of olive oil. Roast in the preheated oven for 20-25 minutes, or until the skins are visibly blackened and blistered.
Carefully transfer the hot roasted peppers to a heatproof bowl and immediately cover it tightly with plastic wrap or a plate. Let them steam for 10-15 minutes; this helps loosen the skins for easy peeling.
Once the peppers are cool enough to handle, gently peel off and discard the blackened skins. There's no need to be meticulous; a few small bits of skin add to the rustic charm.
In a food processor, combine the peeled red peppers, garlic cloves, the remaining 2 tablespoons of olive oil, fresh lemon juice, salt, black pepper, and smoked paprika (if using).
Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed to ensure everything is incorporated.
Taste the dip and adjust the seasoning as desired. You might want to add more salt, a little extra lemon juice for tang, or even a tiny pinch of sugar if your peppers weren't very sweet.
Transfer the roasted red pepper dip to a serving bowl. For an elegant touch, drizzle with a little extra olive oil and garnish with fresh parsley or a sprinkle of paprika before serving. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For even easier peeling, after roasting, you can place the hot peppers directly into a paper bag, seal it, and let them steam for 15 minutes before peeling.
- 2If your dip is too thick, add a tablespoon of water or a little more olive oil while blending until you reach your desired consistency.
- 3To intensify the garlic flavor without it being raw, you can roast the garlic cloves along with the peppers (wrap them in foil if you prefer).
- 4This dip keeps well in an airtight container in the refrigerator for up to 5-7 days, making it excellent for meal prep.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a small roasted jalapeño (seeded) to the food processor for a spicy version.
Creamy & NuttyCreamy & Nutty
For a richer, creamier dip, add 1/4 cup of toasted walnuts, almonds, or 2 tablespoons of tahini to the food processor before blending.
Herbaceous BoostHerbaceous Boost
Stir in 2 tablespoons of fresh chopped parsley, basil, or cilantro after blending for a fresh, herbaceous note.
Why this is on our healthy list.
Rich in Vitamin C
Red bell peppers are an excellent source of Vitamin C, supporting immune function and skin health.
Antioxidant Powerhouse
Packed with antioxidants like beta-carotene and lycopene, this dip helps combat oxidative stress and inflammation.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats, which are beneficial for cardiovascular health.
Frequently asked questions
Yes, this dip is excellent for making ahead! In fact, the flavors often meld and deepen after a day or two in the refrigerator. Store it in an airtight container for up to 5-7 days.
