This deliciously tangy roasted red pepper dip is full of flavor and makes for the perfect appetizer for your next gathering. Made with a few healthy, real food ingredients and comes together quickly.
A Unique, Tasty Way to Use Red Bell Peppers
I first discovered roasted red pepper dip while perusing through one of my Greek recipe books. Come to find out, this dip is common in Mediterranean cuisine with different countries in the region adding their own flair to this dish.
I wanted to keep things simple while amping up the flavor from the original recipe. I’ll share a couple of options when it comes to creating this tasty bell pepper dip.
Roasting bell peppers brings out a sweeter side of this vitamin C rich vegetable. Combined with the tangy taste of balsamic vinegar and you get a vibrant flavored dish.
ROASTED RED PEPPER DIP MAIN INGREDIENTS
Using high-quality ingredients makes all the difference in the world. I’ll share what I use and how you can create this dip in a couple of ways.
- Red Bell Peppers: For this recipe, I roasted my own bell peppers. Bell peppers fall on the Environmental Working Group’s Dirty Dozen list, so you’ll want to purchase organic peppers.
- Looking to save time? You can use a 12-ounce jar of roasted bell peppers, instead of roasting your own. Check the label for organic.
- Balsamic Vinegar: The acidity helps amp up the flavor in this dip. You’ll need two tablespoons.
- Don’t have balsamic on hand? You can swap it with fresh lemon juice and 1/2 teaspoon of raw honey.
- Extra Virgin Olive Oil: You’ll add two tablespoons of this healthy fat and can also drizzle some on top once the dip is made.
- Ezekiel Bread (or whole grain bread): Whole grain bread adds some bulk and texture. I personally use the brand Ezekiel as sprouted wheat contains more vitamins and minerals and is a healthier alternative to overly processed breads.
- Need gluten-free? You can use a 15-ounce can of cannellini or Great Northern in place of the bread. The texture will be lighter and the taste will vary just slightly.
- Garlic: You’ll add one coarsely chopped garlic clove. Garlic gives this dip a nice warmth.
- Sea Salt: I use Redmond’s Real Sea Salt. Add a pinch or about 1/8 teaspoon. You can add more to taste later.
- Cayenne (Optional): To give this dip a bit of a kick, you can add 1/4 to 1/2 teaspoon of cayenne pepper. Cayenne complements the overall flavors and adds some heat.
HOW TO CREATE THIS TASTY ROASTED RED PEPPER DIP
This vibrant dip is made with homemade roasted bell peppers, although you can substitute with jarred. You’ll follow three easy steps to create and serve this delicious appetizer.
STEP ONE: ROAST BELL PEPPERS
In a 425 ° preheated oven, place two whole bell peppers on a baking sheet, lightly coat the outside of the peppers with olive oil (about 1/4 teaspoon each). Roast for 30 minutes, turning them over at least once halfway through.
STEP TWO: STEAM, PEEL, AND CHOP
As soon as the bell peppers come out of the oven, place them in a glass bowl and cover with a wet kitchen towel to trap the steam. Leave covered for 10 minutes. This will make them easier to peel.
When cool enough to handle, peel the skin off the peppers (using a sharp knife if needed). Slice the bell peppers and remove the seeds and stem. Coarsely chop a clove of garlic. Lastly, tear the two pieces of Ezechiel bread into smaller chunks.
STEP THREE: PROCESS INGREDIENTS
In a food processor or blender, add bell peppers, garlic, equal parts balsamic vinegar, olive oil, and salt (also add cayenne if using). Process for about 3 minutes. Then add bread pieces and process for 3 more minutes until smooth. Taste and add any additional salt or pepper.
Serve right away. You can garnish with pine nuts or walnuts. You can also store in the fridge in an airtight container and chill until ready to use.
WHAT TO SERVE WITH ROASTED RED PEPPER DIP?
This roasted red pepper dip is versatile. You can serve it as an appetizer with carrots, cucumbers, cauliflower, broccoli, or even baked zucchini fries. You can also use this as a topping for mild fish, like cod or tilapia, or on top of baked chicken.
Roasted red pepper dip will keep in the fridge for up to 4 days if stored properly in an airtight container. I personally haven’t tried freezing this dip but am assuming you could if needed.
Roasted Red Pepper Dip (Deliciously Tangy)
- 2 organic, red bell peppers (Can substitute with 12-ounce jar of roasted bell peppers, see notes)
- 1/2 teaspoon extra virgin olive oil, divided (for roasting bell peppers)
- 1 clove garlic, coarsely chopped
- 2 tablespoons basalmic vinegar (you can substitute with fresh lemon juice and 1/2 teaspoon of honey)
- 2 tablespoons extra virgin olive oil (more for drizzling)
- 1/8 teaspoon fine sea salt (I use Redmond's Real Salt)
- 2 slices Ezekial sprouted grain bread, torn into smaller pieces (another brand of whole grain bread works as well)
- 1/4 teaspoon cayenne (Optional) (Add up to 1/2 teaspoon for an even spicier kick)
- Preheat oven to 425°
- Place whole bell peppers on a baking sheet pan and lightly coat with 1/4 teaspoon each of extra virgin olive oil. Roast for 30 minutes turning over halfway through the baking time.
- Carefully place roasted bell peppers in a glass bowl and cover with a wet kitchen towel for about 10 minutes to steam. Once cool enough to handle, peel the skin off the bell peppers, use a sharp knife if needed to scrape off any remaining pieces. Cut the bell pepper into slices, be sure to remove the seeds and stem.
- Next in a food processor or blender, add sliced bell peppers, balsamic vinegar, olive oil, coarsely chopped garlic, and salt (add cayenne if using). Process for 2-3 minutes. Then add the two slices of bread one slice at a time (be sure to tear the slices into several pieces before adding). Puree for about 3 more minutes until smooth (some small lumps may remain).
- Serve right away with vegetables like carrots, cucumbers, cauliflower, broccoli, or a side of pita chips. You can also store in a sealed container in the fridge for 4-5 days.