Roast Pepper Dip
Smoky, vibrant, and irresistibly creamy, this Roast Pepper Dip is a flavor-packed addition to your appetizer lineup. Featuring sweet roasted red bell peppers as the star ingredient, this easy-to-make dip is enhanced with garlic, a splash of zesty lemon juice, and a touch of smoky paprika for depth and intrigue. The smooth blend of olive oil and red wine vinegar adds a luscious richness, while subtle hints of ground cumin round out the flavor profile. Perfect as a dip for warm pita, fresh veggies, or crackers, this healthy and vibrant recipe is ready in just 35 minutes, making it an ideal choice for last-minute gatherings or meal prep. Garnish it with fresh parsley for a pop of color, and enjoy a homemade dip that's both versatile and irresistible. Keywords: roast red pepper dip, creamy dip recipe, healthy appetizer, smoky pepper spread, homemade vegetable dip.
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Recipe Information
Ingredients
- 3 whole red bell peppers
- 2 whole garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet lined with parchment paper. Roast the peppers in the oven for 20-25 minutes, turning them halfway through, until the skins are charred and blistered.
Remove the roasted peppers from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a plate to trap the steam. Let the peppers sit for 10 minutes to loosen their skins.
While the peppers are steaming, peel and finely chop the garlic cloves.
Once the peppers have cooled slightly, peel off their skins, remove the seeds, and discard the stems. Roughly chop the roasted pepper flesh.
In a food processor, combine the roasted peppers, chopped garlic, olive oil, lemon juice, red wine vinegar, ground cumin, smoked paprika, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Transfer the roasted pepper dip to a serving bowl. If desired, garnish with freshly chopped parsley.
Serve immediately with bread, pita, crackers, or fresh vegetables, or refrigerate for up to 3 days in an airtight container.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 898 mg | 19% | |
*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.
