Roasted Red Pepper Wasabi Dip and Sauce
Elevate your appetizers and meals with this Roasted Red Pepper Wasabi Dip and Sauce, a bold and creamy creation that’s as versatile as it is flavorful. This recipe combines the smoky sweetness of oven-roasted red bell peppers with the zesty kick of wasabi paste, balanced perfectly by the tang of Greek yogurt and a hint of lemon juice. The addition of roasted garlic and a touch of honey (optional) takes this dip to the next level, making it an irresistible blend of savory, spicy, and slightly sweet flavors. Perfect as a vibrant dip for fresh veggies, a tangy sandwich spread, or a zesty sauce for grilled chicken, fish, or tofu, this recipe is ready in just 30 minutes and sure to be a crowd-pleaser. Make it ahead of time to let the flavors meld, and enjoy a stunning, homemade condiment that will become a staple at your table.
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 2 whole Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 cup Greek yogurt
- 1 teaspoon Wasabi paste
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Honey (optional)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or aluminum foil.
Wash the red bell peppers and place them whole on the prepared baking sheet. Add the garlic cloves (with skin on) to the sheet as well.
Drizzle 1 tablespoon of olive oil over the peppers and garlic cloves. Use your hands to ensure they are well coated.
Roast in the oven for 15-20 minutes, turning the peppers occasionally, until the peppers' skins are charred and blistered all over.
Remove the baking sheet from the oven. Transfer the roasted peppers to a bowl and cover with plastic wrap or a plate to trap the steam. Let them sit for 10 minutes to loosen their skins.
Once cool enough to handle, peel off the skins from the peppers and remove the seeds and stems. Peel the skins from the garlic cloves as well.
In a blender or food processor, combine the roasted red peppers, roasted garlic, Greek yogurt, lemon juice, wasabi paste, remaining 1 tablespoon of olive oil, salt, black pepper, and honey (if using).
Blend until smooth and creamy. Taste and adjust seasoning or wasabi for desired flavor and spice level.
Transfer the dip to a serving bowl. Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld.
Use as a dip for vegetables, a spread for sandwiches, or a sauce for grilled fish, chicken, or tofu.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 21.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 799 mg | 17% | |
*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.
