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    Home » Dinner » Appetizers

    Roasted Red Pepper Dip

    Published: Mar 30, 2019 · Modified: Nov 10, 2023 · 1 Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This creamy roasted red pepper dip is a savory spread that's perfect for parties! Eat it with crackers, vegetables, and fruit!

    roasted red pepper dip on a serving tray with crackers and apples

    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, 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.

    IN LOVE.

    Is This Roasted Red Pepper Dip Sweet?

    It depends.

    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 on a serving tray with crackers and apples
    roasted red pepper dip on a serving tray with crackers and apples
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Roasted Red Pepper Dip

    This creamy roasted red pepper dip is a savory spread that’s perfect for parties! Eat it with crackers, vegetables, and fruit!
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Soak + Chill Time1 hour hr 10 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 16 people (1 TB per person)
    Calories: 48kcal
    Freezer Friendly?
    No
    Will It Keep?
    Up to 10 Days.
    Prevent your screen from going dark

    Ingredients

    • ¼ cup almonds
    • 1 roasted red pepper
    • ½ cup Greek yogurt, plain
    • 4 ounces cream cheese, softened
    • 1 tablespoon maple syrup (optional, use more to taste if desired)
    • 1 tablespoon olive oil
    • ½ teaspoon salt

    Instructions

    • 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.

    Notes

    Yields approximately 1 cup of dip.   
    Nutrition information does not include optional maple syrup.

    Nutrition

    Calories: 48kcal (2%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Cholesterol: 8mg (3%) | Sodium: 129mg (6%) | Potassium: 37mg (1%) | Vitamin A: 105IU (2%) | Vitamin C: 1.1mg (1%) | Calcium: 21mg (2%) | Iron: 0.1mg (1%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes (1 rating without comment)

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    Comments

    1. Daniela says

      April 22, 2019 at 11:34 am

      5 stars
      I LOVE romesco, so this dip is right up my alley. I really like that it's so versatile too. I can see myself tossing some penne and veggies in it or making it part of a cheese and charcuterie board.

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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