roasted pepper dip recipe

Written ByJenny Smyth Posted on
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The Best roasted pepper dip recipe

I’ve been making roasted pepper dip for years, and it’s still a crowd-pleaser. I first discovered this recipe on a food blog, and I was immediately drawn to its simplicity and flavor. The dish is a staple in many Mediterranean countries, where roasted peppers are a common ingredient.

The sweetness of the peppers pairs perfectly with the tanginess of the yogurt, creating a delicious and healthy snack or appetizer. My family loves this recipe, and it’s often requested for gatherings and parties. I love how easy it is to make, and the best part is that it can be customized to suit any taste.

Whether you’re a fan of spicy food or prefer milder flavors, this recipe is adaptable to your needs. I’ve experimented with different types of peppers, from sweet bell peppers to hot Anaheim peppers, and each time the result is delicious. The key to this recipe is the roasting process, which brings out the natural sweetness in the peppers.

By roasting the peppers over an open flame or in the oven, you’ll get a smoky flavor that’s hard to replicate with other cooking methods. This recipe is perfect for any occasion, whether you’re looking for a quick snack or a show-stopping appetizer for your next dinner party. It’s also great for meal prep, as it can be made ahead of time and stored in the fridge for up to a week.

I like to serve it with pita chips or crackers, but feel free to get creative with your serving options. One of my favorite things about this recipe is its health benefits – the roasted peppers are packed with antioxidants and vitamins, while the yogurt adds protein and calcium.

Roasted Red Pepper Dip

4.9 from 848 votes

This smoky and sweet roasted red pepper dip is a vibrant appetizer perfect for parties or a healthy snack. Blended with garlic, olive oil, and a touch of lemon, it pairs wonderfully with crusty bread or fresh vegetables.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dip

4 large red bell peppers
3 tablespoons olive oil
2 cloves garlic, peeled
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)

👨‍🍳Directions

1Preheat the oven to 450°F (230°C).
2Place the whole red bell peppers on a foil-lined baking sheet and roast for 20-25 minutes, turning once halfway through, until the skins are charred and blistered.
3Remove the peppers from the oven and transfer them to a bowl.
4Cover the bowl with plastic wrap or a plate and let them steam for 10 minutes to loosen the skins.
5Once cool enough to handle, peel off the charred skins, remove the stems and seeds, and roughly chop the peppers.
6In a blender or food processor, combine the chopped peppers, olive oil, garlic, lemon juice, salt, pepper, and smoked paprika if using.
7Blend until smooth, scraping down the sides as needed.
8Taste and adjust seasoning with more salt or lemon juice if desired.
9Transfer the dip to a serving bowl and let it rest at room temperature for at least 15 minutes to allow flavors to meld.
10Serve with pita chips, crackers, or fresh vegetables.

🔧Equipment

Baking sheet
Aluminum foil
Blender or food processor
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 400mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 2g

📝Notes

For a creamier texture, add 2 tablespoons of plain Greek yogurt or a handful of soaked almonds before blending. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Watch Video Of How Roasted Red Pepper Dip Works

I love serving roasted pepper dip at family gatherings because it’s easy to make ahead of time and can be reheated when needed.

It’s also a great way to use up any leftover vegetables you might have on hand – just add them to the dip along with some chopped herbs like parsley or cilantro.

One of my favorite things about this recipe is how versatile it is – whether you’re looking for a snack or an appetizer, this dip fits the bill perfectly.

❓ Frequently Asked Questions About Roasted Red Pepper Dip

Q: Can I use fresh peppers instead of roasted ones?

A: While fresh peppers are delicious, they won’t have the same depth of flavor as roasted peppers. Roasting brings out the natural sweetness in the peppers, which is what makes this recipe so special.

Q: What type of yogurt should I use?

A: You can use any type of yogurt you like – Greek yogurt is a good choice because it’s high in protein and has a thick consistency that works well with this recipe.

Q: Can I make this recipe without garlic?

A: While garlic adds flavor to this recipe, you can omit it if you’re not a fan or if you’re serving this dish to people who don’t like strong flavors.

Q: How long does this dip keep in the fridge?

A: This dip will keep in the fridge for up to 5 days – just make sure to store it in an airtight container and give it a good stir before serving.

Q: Can I freeze this dip?

A: Yes, you can freeze this dip for up to 3 months – just thaw it in the fridge when you’re ready to serve.

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