African Red Dip
Bursting with bold flavors and vibrant color, African Red Dip is a rich and creamy appetizer that will elevate any gathering. This easy-to-make dip combines roasted red bell peppers, rehydrated sun-dried tomatoes, and ground peanuts (or peanut butter) with aromatic spices like smoked paprika and cumin, creating a smoky, slightly spicy, and nutty blend. A touch of fresh lemon juice adds brightness, while garlic and red chili flakes deliver irresistible depth. Perfectly smooth and scoopable, this versatile dip pairs beautifully with flatbreads, crackers, or fresh veggies, and can even double as a flavorful sauce for grilled meats. Ready in just 15 minutes, African Red Dip is a crowd-pleasing recipe you'll find yourself making again and again!
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Recipe Information
Ingredients
- 2 large peppers Roasted red bell peppers
- 1 cup Sun-dried tomatoes
- 2 tablespoons Ground peanuts (or peanut butter)
- 1 tablespoon Tomato paste
- 2 cloves Fresh garlic cloves
- 1 teaspoon Red chili flakes (adjust to taste)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 tablespoon Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 2 tablespoons Water
Instructions
Begin by roasting the red bell peppers over an open flame or in the oven under the broiler until the skins are charred and blackened. Once roasted, place them in a bowl and cover with plastic wrap for 5 minutes to steam. Peel off the blackened skin, remove the seeds, and chop into large pieces.
In a small bowl, rehydrate the sun-dried tomatoes by covering them with hot water and allowing them to soak for 5-10 minutes. Drain and set aside.
In a food processor or blender, combine the roasted red bell peppers, rehydrated sun-dried tomatoes, ground peanuts (or peanut butter), tomato paste, garlic cloves, red chili flakes, smoked paprika, ground cumin, olive oil, lemon juice, and salt.
Blend the mixture until smooth, gradually adding water 1 tablespoon at a time to achieve your desired consistency. The dip should be creamy yet thick enough to scoop.
Taste and adjust seasoning—add more salt, lemon juice, or chili flakes as needed for balance.
Transfer the dip to a serving bowl and drizzle with a bit of olive oil for presentation. Optionally, garnish with a sprinkle of smoked paprika, chopped parsley, or crushed peanuts.
Serve at room temperature with flatbreads, crackers, vegetable sticks, or as a sauce for grilled dishes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 45.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3115 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
