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.

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

• 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. If you want to use less garlic in this recipe, you can. Or, if you’re a garlic lover like me, try adding some sliced pickled garlic for extra flavor.
• 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

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.

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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.