Roasted Red Pepper Garlic Dip
Creamy, smoky, and irresistibly flavorful, this Roasted Red Pepper Garlic Dip is the ultimate crowd-pleaser for any occasion. Made with roasted red bell peppers and garlic, this dip captures the sweet, charred essence of the oven-roasted veggies, complemented by the richness of tahini, a splash of zesty lemon juice, and a hint of smoked paprika. Perfectly balanced with a touch of creaminess from optional Greek yogurt, it offers a velvety texture that's ideal for dipping fresh veggies, crisp crackers, or warm pita bread. Easy to make in just 30 minutes, this vibrant dip is a healthy, versatile option that also doubles as a flavorful sandwich spread. Bursting with bold Mediterranean flavors, it’s a must-try for your next appetizer platter!
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 3 whole garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons Greek yogurt (optional, for creaminess)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the prepared baking sheet.
Add the unpeeled garlic cloves to the baking sheet. Drizzle 1 tablespoon of olive oil over the peppers and garlic.
Roast in the preheated oven for 20 minutes, or until the pepper skins are charred and the peppers are soft.
Remove the peppers and garlic from the oven. Place the roasted peppers in a heatproof bowl and cover tightly with plastic wrap for 10 minutes. This will make the skins easier to peel.
Once cool enough to handle, remove the skins from the roasted peppers and peel the garlic cloves.
In a food processor, combine the peeled roasted peppers, roasted garlic, 1 tablespoon of olive oil, lemon juice, tahini, salt, black pepper, smoked paprika, and Greek yogurt (if using).
Blend the mixture on high speed until smooth and creamy. Taste and adjust seasoning as needed.
Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and sprinkle with additional smoked paprika if desired.
Serve the dip with fresh vegetables, crackers, pita bread, or as a spread for sandwiches.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 18.1 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2388 mg | 184% | |
| Iron | 10716.7 mg | 59537% | |
| Potassium | 1075 mg | 23% | |
*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.
