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Roasted Red Pepper Dip – A Garlicky and Savory Favorite

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There’s nothing quite like biting into a piece of warm, freshly-baked pita bread — except when you dip it into a delicious roasted red pepper dip! Roasted red pepper dip is a flavorful and savory favorite in our house. It’s made with roasted red peppers, garlic, olive oil, and other seasonings to create a smooth, creamy dip that is incredibly addicting.

Roasted red pepper dip with pita bread.

Recipe highlights

  • Perfect for entertaining, or as an everyday snack on crackers, veggies, pita bread or sandwiches.
  • Uses roasted red peppers from a jar for easy preparation.
  • Smoked paprika and fresh roasted garlic gives this dip an incredible flavor – much better than any store-bought version.
  • Can easily be made vegan by swapping out the parmesan cheese for 1 Tbsp. of nutritional yeast.
  • White beans add a boost of protein making this dip extra satisfying (and healthier than cream-based dips).

The ingredients

Ingredients for roasted red pepper dip.
Ingredients for roasted red pepper dip.
  • Roasted red peppers. The star of the show. You can use fresh or jarred. We like both, but the process is a little different. If using fresh roasted red peppers, you’ll want to add a bit more lemon juice (about a tbsp.)
  • White beans. This is the “meat” of the dip. Adding protein, texture, and subtle flavor, white beans work best in this recipe. You can use freshly cooked beans, or canned if you prefer (rinsed and drained).
  • Garlic. Yes, we love garlic. So, we use an entire head of roasted garlic. We truly believe you can never have enough garlic. If you want to use less garlic in this recipe, you can. Just make sure you don’t skip roasting it!
  • Olive olive. This gives the dip a smooth texture and helps to blend all the ingredients.
  • Lemon juice. This ingredient is definitely not optional. The acidity of the lemon juice helps bring out the other flavors of the dip. It also levels up the flavor with bright, subtle citrusy notes.
  • Parmesan cheese. The cheese can easily be swapped out for nutritional yeast for a vegan alternative. Parmesan adds a subtle flavor that helps with the very addicting part of this recipe.
  • Smoked paprika. Try to use smoked paprika as opposed to regular paprika. It adds a ton of flavor and really helps bring this dip together. If you like it spicy, smoked chipotle powder is delicious.
  • Salt and pepper. As always, you can adjust these levels to taste. Start off with 1/2 tsp of salt and work your way up if you feel it needs more.

What to do with roasted red pepper dip

Roasted red pepper dip in bowl

There are many ways you can use this dip after it is prepared. After making a fresh batch, it will last about 5 days in the fridge if properly sealed and stored. However, we usually eat it up well before then.

  • Use it as a topping for salads, burgers, sandwiches, pizza, or even tacos!
  • Serve it as an appetizer with pita chips, crackers, or raw vegetables.
  • Spread it on toast or crackers for a quick snack (sprinkle with red pepper flakes for a bit more heat).
  • Add it to pasta dishes for extra flavor and texture.
  • Drizzle it over roasted vegetables or a baked potato.
  • Use it alongside hummus (roasted red pepper dip goes very well with hummus on a sandwich)
  • Use it to add flavor to a breakfast sandwich with egg and avocado.

If you try this dip at home, let us know what dishes you put it on or how you used it. It’s a festive color and works great around the holiday season when you have to bring an appetizer to a party or gathering.


Roasted red pepper dip

Roasted Red Pepper Dip

This roasted red pepper dip is perfect for pita bread, crackers and sandwiches.
4 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Mediterranean
Keyword: Gluten Free, Nut free, Snack, Vegan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 10 oz roasted red peppers 1 jar, drained with liquid set aside
  • 1 cup white beans cooked, drained
  • 1 head garlic
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp parmesan cheese or 1 tbsp nutritional yeast (vegan version)
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt start with 1/4 tsp if using roasted red peppers in a jar that already contain salt
  • 1/2 tsp tsp ground black pepper

Instructions

  • Preheat oven to 375° F
  • Cut top off head of garlic and drizzle with 1 tbsp olive oil. Wrap with foil and bake for 35 minutes or until brown and fragrant.
    Roasted garlic
  • In a blender/food processor, combine white beans with 3 tbsp reserved liquid from red peppers (or water). Blend until mostly smooth. You may need to scrape the side down a bit.
  • Add 2 tbsp olive oil and lemon juice. Blend on high until smooth.
  • Add the parmesan cheese, smoked paprika, salt, and pepper. Blend on high.
  • Add in roasted red peppers. Pulse until just combined.
  • Squeeze in the roasted garlic. Pulse a couple times until just broken up and at desired consistency.
    red pepper dip in blender

Notes

  • Serve right away or can be stored sealed in the fridge for up to 5 days.
  • If you are using freshly roasted red peppers, add up to 1 tbsp. more lemon juice.
  • Start with 1/4 tsp of salt if you are using jarred peppers that already contain salt. Adjust to taste.
  • The dip will firm up a bit in a fridge as it cools.

Let us know if you try this recipe for roasted red pepper dip, and any modifications you may have made. This recipe is quick to whip up and never lasts long in our fridge. We even use it like hot sauce in some applications. But, we are pepper geeks after all.

Crystalyn

Crystalyn loves spicy food and getting creative in the kitchen. When she isn’t finding new ways to use hot sauce, shes very busy watching cat videos on the internet.

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12 Comments

  1. What pepper variety is best suited for “roasted red peppers”. Are they typically made from bell peppers? or something like a Carmen Italian Red? I want to be sure I have enough planted!

  2. At what stage does the red peppers go into the processor? I’m assuming at the white bean step 3.

    1. Yikes! Kind of an important step, isn’t it? Our mistake. We added it to the recipe, thanks so much for pointing this out 🙂 The peppers go in at step 6, before the garlic.

  3. 4 stars
    Really interested in this, but I see in the instructions no mention of adding the roasted peppers. At what stage do you add them? With the white beans? Or later on with the roasted garlic?

    1. Thank you so much for pointing this out! Can’t believe we left out the most important step, our mistake! We added it to the recipe. The peppers go in at step 6, before the garlic. Enjoy the recipe and let us know how it comes out if you make it 🙂

  4. Have you ever tried Ajvarski Sweet Peppers. I grew some this summer and roasted them and made an Ajvarski relish. Great.

  5. I like the components, I think I will substitute some rehydrated dried chile (hot and mild mixed) for tomorrow’s appetizers.

  6. Very similar to Muhummara from the Mediterranean. There are some flavors in Muhammara that are just devine.. with Pomegranate Molasses and Date Honey.. and it uses Walnuts instead of beans. Check it out!

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