Nut-Free Roasted Red Pepper Dip
Dive into the creamy, smoky goodness of this Nut-Free Roasted Red Pepper Dip, a healthier twist on traditional dips with a bold flavor profile that’s sure to impress. Made with fire-roasted red bell peppers, tangy Greek yogurt, zesty lemon juice, and a touch of tahini, this vibrant dip achieves a luscious texture sans nuts, making it ideal for allergy-friendly snacking. The subtle smokiness of paprika and the warm spice of cumin add depth, while olive oil and garlic round out the savory flavor. Simple to prepare in under 40 minutes (including roasting time), this gluten-free dip is perfect for serving with crisp vegetable sticks, pita bread, or crunchy chips. Whether you're hosting a gathering or looking for a nutritious addition to your appetizer spread, this easy, nut-free roasted red pepper dip is a must-try!
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 1 cup Plain Greek yogurt
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Cumin
Instructions
Preheat the oven to 450°F (230°C).
Line a baking sheet with aluminum foil. Place the red bell peppers on the sheet and roast them in the preheated oven for 20-25 minutes, turning occasionally until the skin is charred and blistered on all sides.
While the peppers are roasting, peel and finely mince the garlic cloves.
Remove the roasted peppers from the oven and immediately place them in a bowl. Cover the bowl with a lid or plastic wrap to steam the peppers for about 10 minutes. This will help to easily peel off the skins.
Once steamed, uncover the bowl and let the peppers cool until they are safe to handle. Peel off the skins and remove the stems and seeds.
In a food processor, add the roasted peppers, minced garlic, olive oil, lemon juice, tahini, Greek yogurt, salt, black pepper, smoked paprika, and cumin.
Blend all the ingredients until smooth and creamy. Taste and adjust seasoning if needed.
Transfer the dip to a serving bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled with your choice of dippers such as vegetable sticks, pita bread, or chips.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 29.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2661 mg | 205% | |
| Iron | 10717.9 mg | 59544% | |
| Potassium | 1763 mg | 38% | |
*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.
