This Roasted Red Pepper Dip is an easy-to-make, smooth, creamy and healthy appetizer dip. This dip is low in fat and calories! It’s the kind of appetizer that people appreciate seeing at a party because they have a choice to eat something that won’t allow them to over-indulge.
I like to serve dips like this one along with our pine nut and feta cheese dip and our lemony herb dip on a beautiful charcuterie board for parties.
Is Roasted Red Pepper Dip the same as Muhammara, Tirokafteri or Romesco Sauce?
It’s a completely different dip than those mentioned, but it has a Mediterranean vibe to it just the same.
- Muhammara is a flavorful Middle Eastern dip made primarily from roasted red peppers, walnuts, breadcrumbs, and olive oil, with a rich blend of spices like cumin and a tangy kick from pomegranate molasses. It originates from Aleppo, Syria.
- Tirokafteri is a spicy Greek cheese spread made primarily from feta cheese, mixed with hot peppers, olive oil, and often a bit of yogurt or vinegar to balance the heat.
- Romesco sauce is a bold, savory Spanish sauce that originated in Catalonia, traditionally made by fishermen to accompany seafood. It’s a nutty, smoky, and slightly sweet sauce.
How to make Roasted Sweet Red Pepper Dip:
You will need a food processor for this recipe. There’s really no way around it unless you have a really powerful blender like a Blendtec or a Vitamix. You don’t have to roast any red peppers for this recipe unless you want to. You’ll use the peppers that are already roasted and sold in a jar. All ingredients in this appetizer dip (tomato paste, fresh thyme, olive oil, sugar, garlic salt, cayenne pepper and salt) are processed in the food processor until smooth. Taste to see if it needs anything else. That’s it. It’s a very easy appetizer to make.
Recipe Tips:
- Besides serving this as an appetizer, try tossing this roasted red pepper dip with a little pasta or adding a couple of spoonfuls on top of grilled chicken to make it a dinner instead. Serve it with roasted vegetables. Use it as a sandwich spread. Serve it with grilled cauliflower steaks.
- Add white cannellini beans or chickpeas to the recipe to create a more protein-packed and fiber-rich dip.
- Mix in crumbled feta cheese or Parmesan cheese to create a cheesy vibe.
- Use fire-roasted jarred red bell peppers to create more of a smoky-flavored dip.
How to roast bell peppers:
- Broiler/Oven method: Place whole peppers on a baking sheet under the broiler or in a 450°F oven. Roast for 20 to 25 minutes, turning occasionally, until charred and blistered on all sides.
- Stovetop method: Place peppers directly over a gas flame, turning with tongs until blackened all over.
- Then: Place in a bowl and cover (or put in a sealed bag) for 10 to 15 minutes to steam. Peel off the skin, remove seeds and stems.
What to serve with Roasted Red Pepper Dip:
Crackers, tortilla chips, pita chips or toasted baguette slices are perfect for serving with this Roasted Sweet Red Pepper Spread. And you can always include veggie dippers like celery, sugar snap peas, jicama, bell pepper strips, cauliflower florets and cucumber slices too. I like to sneak in a little feta cheese sprinkled on top when I’m serving it with veggies. And a sprig of fresh thyme makes it look festive too- especially for the holidays.
Why You’ll Love This Recipe:
- The bold, bright flavors make this a favorite to serve at a party.
- It’s easy to make ahead for a party (can make up to 3 days in advance), and the leftover dip can be stored for up to 4 days in the refrigerator.
- If you are tired of hummus, this is a good alternative.
Roasted Red Pepper Dip
Ingredients
- Two 12-ounce jars roasted red peppers, drained
- One 16-ounce can tomato paste
- 1 tablespoon chopped fresh thyme
- 1 tablespoon extra virgin olive oil
- 1 tablespoon granulated white sugar or honey (add more, as desired for sweetness preference)
- 1 teaspoon garlic salt
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- assorted crackers, for serving
Instructions
- Place roasted peppers in blender or food processor. Cover; blend or process until finely chopped. Add tomato paste, thyme, olive oil, sugar, garlic, salt, ground red pepper, and salt. Cover; blend or process until nearly smooth. Serve at once or cover and chill up to 1 week.
- Serve with assorted crackers or veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
