This creamy roasted red pepper dip is a savory spread that’s perfect for parties! Eat it with crackers, vegetables, and fruit!
Who else is majorly in love with roasted red peppers?
It’s not just me, right?
These bright red peppers are somehow sweet, fiery, and savory all at once.
Somewhat recently, much to my delight, I realized that you can buy roasted red peppers in a jar.
Did everyone else already know that?
And yes, of course, I realize that the jarred red peppers have a different flavor than freshly roasted red peppers– but still. It’s exciting.
Once I’d discovered these magical jars of roasted red peppers, I started adding them (almost immediately) to tomato soup.
But then, as I found myself wishing that I could slather roasted red peppers on everything.
And now, with this savory roasted red pepper dip– I can.
A Twist on Romesco Sauce
This dip is 100% inspired by romesco sauce.
Want to try romesco sauce? Try this romesco recipe from Serious Eats!
Romesco sauce is a Spanish sauce made with roasted red pepper and almonds.
This past winter, I devoured quite a bit of romesco, and when I had leftover sauce, I stirred it into a creamy dip that I was serving.
As soon as I tasted the dip, I was in love.
Is this roasted red pepper dip sweet?
If you leave out the optional sweetener, it’s not sweet at all. Without the maple syrup, it’s delicious as a veggie dip.
For a more versatile dip, add the maple syrup.
What if the dip isn’t thick after blending?
The dip needs to chill in the fridge for about 10 minutes before serving. As it cools, it will thicken.
What Can I Eat with this Roasted Red Pepper Dip?
There’s the obvious– chips, crackers, fruit, and vegetables.
This dip would also be delicious stirred into pasta, served with roasted potatoes, or stirred into tomato soup.
Mix up a batch, and let me know what you served it with!
Roasted Red Pepper Dip
Up to 10 Days.
- ¼ cup almonds
- 1 roasted red pepper
- ½ cup Greek yogurt, plain
- 4 oz cream cheese, softened
- 1 T maple syrup (optional, use more to taste if desired)
- 1 T olive oil
- ½ tsp salt
- Soak almonds in water for 1 hour or overnight. Drain and discard the water.Note: If not using almonds immediately, refrigerate and use within 2 days.
- Add soaked almonds and remaining ingredients to a blender and blend until smooth.
- Refrigerate dip at least 10 minutes before serving.
- Serve with crackers, vegetables, or fruit.
- Store in the fridge, and use within 10 days.