Description
Roasted Red Pepper Dip is a smoky, tangy, and naturally vegan spread made from roasted red peppers, onions, and garlic. It’s a vibrant and healthy dip perfect for pairing with bread, veggies, or as a flavorful spread.
Ingredients
- 4 red peppers
- 1 large onion or 3 shallots, peeled and cut into chunks
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- 1½ teaspoons vinegar
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking tray with parchment paper.
- Quarter the red peppers and remove seeds. Place on tray with onion and garlic.
- Toss vegetables with olive oil, vinegar, salt, and pepper.
- Roast for 45–50 minutes, tossing halfway, until peppers are lightly browned on top.
- Let vegetables cool slightly after roasting.
- Transfer vegetables and pan juices to a food processor and blend until smooth.
- Serve immediately or store for later use.
Notes
- Add smoked paprika or hot pepper for heat.
- Substitute vinegar with balsamic or apple cider vinegar.
- Mix with hummus for a roasted pepper hummus twist.
- Add tahini or cashews before blending for a creamier dip.
- Flavor improves after a day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dip
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 2g
- Sodium: 230mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
