Roasted Pepper Dip is a simple, wholesome, and flavor-packed spread that brings smoky sweetness and a touch of tang to any table. I love how effortlessly it comes together, and it’s my go-to when I want something that feels indulgent but is secretly loaded with vegetables. Whether I’m serving it with challah on Shabbat or as a weekday snack with fresh veggies, this dip always impresses.

Why You’ll Love This Recipe

I find this dip to be one of the most versatile and health-conscious options in my recipe rotation. It’s naturally vegan, gluten-free, and can easily be adjusted to fit a variety of diets. There’s no peeling involved (a huge time saver), and it’s perfect whether I’m on a health kick or just want something delicious and easy. I often make a big batch and enjoy it throughout the week—on bread, crackers, pasta, or even as a spread on sandwiches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 red peppers

• 1 large onion or 3 shallots, peeled and cut in chunks

• 2 cloves garlic, peeled

• 2 tablespoons olive oil (I reduce this sometimes, depending on what I need diet-wise)

• 1½ teaspoons vinegar

• 1½ teaspoons kosher salt

• ¼ teaspoon black pepper

Directions

1. I start by preheating my oven to 425°F and lining a baking tray with parchment paper.

2. I cut the peppers into quarters, removing the seeds, and place them on the tray along with the onion and garlic.

3. I toss everything with the olive oil, vinegar, salt, and pepper.

4. Then I roast it all for about 45–50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.

5. After removing it from the oven, I let everything cool for a bit.

6. Finally, I transfer all the ingredients—along with the flavorful oil left on the tray—into a food processor and blend until completely smooth.

Servings and timing

This dip makes about 1 pound, which I find perfect for serving 6–8 people as an appetizer or side dip. The total prep and cook time is approximately 1 hour.

• Prep time: 10 minutes

• Cook time: 45–50 minutes

• Cool + blend time: 10 minutes

• Total time: ~1 hour

• Servings: 6–8

Variations

• Sometimes I throw in a pinch of smoked paprika or a diced hot pepper to give it a little kick.

• If I’m out of vinegar, I substitute with balsamic or apple cider vinegar for a slightly different flavor.

• I’ve even stirred some of this dip into hummus to create a roasted pepper hummus.

• When I want to make it a bit richer, I add a spoonful of tahini or a handful of cashews before blending.

Storage/Reheating

I store the dip in an airtight container in the fridge where it stays fresh for up to a week. If I’ve made a large batch, I freeze portions in small containers for up to two months. I find that the flavor actually deepens after a day or two in the fridge. When frozen, I just thaw it in the fridge overnight and give it a quick stir before serving.

FAQs

Can I use jarred roasted peppers instead of fresh?

I’ve tried it, but I always come back to roasting them fresh. The depth of flavor just isn’t the same with jarred peppers.

Do I need to peel the roasted peppers?

Not at all! I love that this recipe skips that step—just roast and blend. The skins add to the texture and color.

Can I make this dip without an oven?

If I don’t have access to an oven, I roast the vegetables in a skillet over medium heat until charred and softened, though the oven still gives the best flavor.

Is there a substitute for vinegar?

Yes, I’ve used balsamic vinegar and apple cider vinegar with great results. Each gives a slightly different taste, so I choose based on what flavor I want.

Can I use a blender instead of a food processor?

I’ve done that too, and it works fine—just make sure everything is soft enough, and I blend in batches if needed to get a smooth consistency.

Conclusion

This Roasted Pepper Dip is one of those recipes I keep coming back to—healthy, adaptable, and incredibly flavorful. Whether I’m entertaining guests or just need a quick snack, this dip never lets me down. It’s proof that simple ingredients, when roasted and blended with care, can become something truly special.