Roasted Red Bell Pepper Dip made with roasted red bell peppers, fresh red bell peppers, garlic, mayonnaise, and balsamic vinegar.
Photography Credit:Elise Bauer
Here’s a quick and easy dip for anyone who loves the taste of red bell peppers.
It’s a double-duty red bell pepper dip with both roasted and fresh bell peppers, mayonnaise, balsamic vinegar, and a little garlic. Plenty of zing, and so bright and festive!
This dip was the hit of our neighborhood holiday party last week. It’s perfect with crudités (veggie on veggie) or with breadsticks or chips. Keeps for days.
Roasted Red Bell Pepper Dip Recipe
- 1 clove garlic
- 1 cup mayonnaise
- 1 cup roasted red bell peppers
- 1 teaspoon balsamic vinegar
- 1 fresh red bell pepper, minced
1 In a food processor or mini chopper, mince the garlic. Blend in the mayonnaise. Add the roasted bell peppers and pulse until well blended.
2 Remove to a bowl and stir in the balsamic vinegar and the minced fresh red bell pepper. Chill for an hour before serving.
Serve with strips of fresh jicama, celery, and carrots, or with bread sticks or tortilla chips.
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The Best Mediterranean Dip Recipe- Roasted Pepper and Aubergine Dip
What is this roasted red pepper and aubergine dip? Perhaps a love child of muhammara and baba ganoush, this dip is sweet, creamy, garlicky, smoky and a little bit nutty. And it’s super moreish.
This is a great dip to share with friends at a party or as part of a mezze board. I’d say 6-8 people could enjoy a good portion of this dip, depending on how hungry they are. Then again, me and Remi can easily destroy this between the two of us- it really is impossible to stop once you get going!
Ingredients for cream cheese dip with roasted peppers
This easy and velvety recipe only requires a few basic ingredients. Then, you can play with the spices to create a more or less pronounced taste. I like to keep things simple and don’t go beyond the garlic and the lemon juice, however, if you like other spices such as cumin or paprika, you’re invited to add them to your dip. After all, it is your kitchen – own it:)
Here is what it takes to bring deliciousness to your plate:
- Cream cheese. My first choice is Philadelphia because I like its extra creamy texture and slightly salty taste. However, feel free to use any flavorless cream cheese.
- Roasted bell peppers. For this particular case, I used a few small and yellow peppers. However, my advice is to use big red bell peppers these will add more sweetness, juice, texture, and color to the dip. Whenever I will redo this recipe, I will use the big red pepper.
- Garlic. Two or three garlic cloves will make an explosion of taste, I promise.
- Half a lemon to squeeze out is acidic and invigorating juice.
- Fresh parsley. I think there is no need to explain the dosage of freshness it adds to any dish. Don’t miss this one out.
- Chives. That is optional but good.
- Salt and olive oil to taste.
Roasted Red Pepper Dip
It’s Freaky Friday time again! This time, it is our Spring Edition and I am so excited to share this roasted red pepper dip recipe from Who Needs a Cape? with you guys! Freaky Friday is where a bunch of bloggers are all assigned different blogs and we make a recipe from their site to share! None of us know who is assigned to our site so it ends up a fun surprise and a great way to get to know each other and our sites better! It is organized by Michaela from An Affair from the Heart and it’s so fun!
So to be completely honest, Lori from Who Needs a Cape? is my mom and Heather is a good friend so I kinda think that they are pretty awesome! They both blog about food and lifestyle with their some of their most popular posts being 40 Meals in 4 Hours, Cattle Drive Casserole, and Stuffed Pepper Explosion. If you are looking for easy, approachable recipes, go check their site out!
It was a really tough choice picking which recipe to make since I have already tried so many of their recipes over the years and there were so many I love like their Simple Sausage and Pasta Skillet. This roasted red pepper dip caught my eye and when it came down to picking between that or the pasta, I decided on the dip because I loved how easy the recipe was to make. All you need are 4 simple ingredients and 5 minutes to make this red pepper dip, it doesn’t get much easier than that! I whipped the dip up for lunch one day and had it with bagel chips and it was such an awesome meal! I kept the recipe exactly the same as the original recipe, it was already delicious!
So good! I made it exactly as directed and it was delicious. My family devoured it. Nice creamy texture and great combination of sweet pepper/salty feta.
I too have been making this dip for many years. It never fails to draw raves from my guests. It is critical to roast your own red bell pepper and garlic as opposed to using the pre-roasted kind in a jar. that really dumbs down the flavor. To avoid a watery quality, it helps to dry the pepper really well and do NOT overprocess in the food processor. I did this one time and it destroyed the consistency of the dip. but every other time I've made it it's been a huge hit. I always add a bit of extra feta as well.
I have been making this recipe since I first saw it in Bon Appetit back in 1998. I have also tried some tweaks on it such as the goat cheese and omitting the olives. But whatever small things I do, it gets rave reviews every time I make it!
Note instruction to refrigerate until firm -- I missed that part and thought I had done something terribly wrong to end up with red pepper soup. In the future, I would cut down the cream cheese and add goat cheese, as another reviewer suggested. Given that I thought I had soup, I actually tried adding miso broth and it wasn't bad as a soup either.
Iɽ have to agree with previous reviewers that the flavor was good but strongly resembled pimento cheese in flavor and color. I expected stronger flavor, but it was surprisingly mellow.
I've made this several times, always a hit. For even more flavor, I use 8-10 kalamata olives, and substitute goat cheese for part of the cream cheese. Awesome. Always a hit when tailgating at Michigan stadium before UofM football games, and really wine friendly!
I served this at a small tapas party. Everyone loved it. If I made any changes, it would be to add a little more feta and a little less cream cheese.
Served this with a couple fresh baguettes to rave reviews. Color was not bad, and the taste was great. I would recommend letting the flavors mix for a while (>4 hours) in the refrigerator, as this improved the taste a lot.
We made this for a couple of parties over the holidays - it needed a little tweaking but guests really loved it. We used a HUGE red pepper the first time and it was a little watery. We then tried an average-sized one the next time and it was perfect. We also cut down the number of kalamata olives to four and used less feta cheese. Also you do need to roast garlic and pepper in the oven, don't use the jar stuff. It is easy, smells soooo good and makes all the difference!
I cannot believe that anyone liked this dip. It was terrible and not worth the trouble of roasting the onions, garlic and red pepper. There was very little taste and not visually satisfying.
This recipe tasted great and got rave reviews from guests. A few amendments to the recipe: I used 8 kalamta olives instead of 6 olives and the capers. I also cut the baguette in half before slicing the crostini pieces -- turned out like ɼrostini crescents', but meant there were more to go around, and these smaller pieces were easier to dip.
People liked this when we served it at a party, but we weren't bowled over. It had a good flavor but reminded us of pimiento cheese. Like some previous reviewers, we used roasted garlic from a jar to save time--perhaps this was part of the problem. Overall, I think it just needs a little more spark.
A fellow cook served this to me at a dinner party. It was so good that i asked her for the recipe and have made it many times to everyone's delight. IT IS CRUCIAL to let the flavors meld before serving - otherwise they are too harsh.
This recipe was delicious. I wouldn't change a thing. I've had many requests for the recipe.
If you like feta, this dip is for you. I put this out with breadsticks, and crudites. My guests ate this willingly, but if I make it again I am going to leave out the red pepper. Not that it was bad. The pepper made the dip surprisingly sweet, and lightened the otherwise very thick consistency. But I found the sweet aftertaste a little strange, especially with the other savoury flavours (roasted garlic, onion, feta).
Mmmmm. This was terrific and is always a huge hit at parties. I left out the olives and used roasted garlic from a jar (I tried roasting it in the oven but it burnt).
This was terrible! I made it for a party and no one ate it. The flavors were way too harsh and it tasted like the bottom of an ashtray. I would leave out the olives & capers, if I were desparate enough to make it again.
A real wasy crowd pleasing dip I served it with vegis and salted bread sticks in stead of French Baguette
I used roasted red peppers from a jar which made this easier. I loved it. Used more garlic and more olives. Yum!
I recommend roasting the garlic without cutting it. The exposed garlic burnt and was chewy and had to be discarded. a lot of waste.
This dip was an assault on my tastebuds - way too many strong flavoured ingredients to be in one dish. Had to make an alternative appetizer as this one was just not good enough to serve to guests!
Delicious! Perfect for a party. It was gone in a flash.
First time I did this I did not char the bell pepper long enough, but I got it right the second time. I can only conclude that people who don't want to just keep on making this over and over aren't doing it right! Yum! Just add home-baked baguette and a bottle of a really grassy Sauvignon Blanc.
Served this along with many other apps. on New Years Eve - my olive/caper hating boyfriend and his football buddies devoured it and couldn't say enough. The wives, girlfriends and myself also enjoyed it greatly. Easy to make
I used this dip at a holiday party and found it bland on breadsticks, but perfect on wheat thins. Use it with salted crackers or add a dash of salt. Leftover dip is also very good heated over pasta (with a dash of salt), sort of a "garden alfredo".
Easy and delicious flavor. Like many others, I think it benefits from a bit more garlic and as much time in the fridge as you can manage. Definitely grill or broil your own red peppers. Its a simple technique that you can bring into many other recipes that call for them. They do not generate smoke under a broiler. Just put them on a baking sheet with parchment paper, about 2-3 inches from the heat source, and watch them every few minutes.
Great recipe received lots of compliments, and it makes a lot of dip. I made it in warmer weather when I could still roast the peppers on the outdoor grill. Trying to figure out how to do it now that winter is upon us don't want to smoke up the kitchen roasting the peppers under the broiler.
Okay I made a few mistakes: (1) Def. let it sit, I served mine right away and it was watery, we put it back in the fridge for a few hours and it thickened and the flavors really blossomed (2) I roasted the peppers over my gas stove and the skin wouldn't peel right, put it in the broiler (3) I halfed the recipe except the garlic and it made a TON. P.S. we LOVED it.
I have made this 4 times in the past 2 weeks. I can not get enough of it. I eat it as a meal with pita chips. I can not describe how addicted I am to this dip.
This is so interesting because I often make a starter of r peppers, cut into little boats and roasted with garlic, anchovy, feta and olive oil. That's delicious so i'm off to make this dip now, Oh and another lovely and similar recipe is to grill sliced aubergine an then serve it with a mixture of creamed feta, garlic and mint which is smeared onto the cooked aubergine before you roll it up and eat it.
This is one of those INCREDIBLY simple recipes with an "incredible WOW" ending result! I have made this exactly the way the recipe calls for and then I've also made it again but tweaked it for my own taste. Doing it the way the recipe states is fantastic! The only thing I did to change it up was add twice the amount of garlic and I also charbroil my peppers on my Big Green Egg charcoal grill. This just adds an extra smoky flavor to the peppers. But no matter how you make it, definitely plan ahead like other reviewers have said and let it sit overnight - this allows not only the flavors to grow and intensify but it also thickens the dip. ENJOY!
Made this for the super bowl and everyone loved it. Prepared as written but added a little cayenne for spice (red pepper flakes would've worked also). I think the key is making this in advance, as it tasted much better after sitting in the fridge for a while. But my favorite thing about this recipe is leftovers! It makes the best sandwich spread ever.
Fantastic dip. So simple yet so very delicious with some good quality bread.
Straight out of the food processor, I was not impressed. After some time in the fridge however, this dip gets AWESOME. Flavor peaked after two days in the fridge. Plan ahead if you're making this for a party.
have made it for some time now, but have always "cheated" and used marinated bell peppers from a jar. Yesterday I made it for the first time with roasted bells. WOW, what a difference! I won't go back to the jar variety - ever.
This has become a staple when we entertain and friends love it. I just pulse the ingredients in the food processor to leave the dip a little chunky. It's too easy to be soooo good.
Good but not exceptional. Made exactly as stated, but added a splash of lemon juice.
If you want to steal the show with a simple appetizer, this recipe is the best thing to have in your back pocket. And what I love even more than the "oohs" and "ahhhs" you get when people eat it, is getting to tell them how simple it is, and how few ingredients are involved. I usually make this for smaller gatherings, so I do one broiled red pepper, 1 Tbsp of olive oil and 1 clove of garlic in the food processor (easy to remember 1:1:1), plus 1/2 cup of feta. I also make my own pita chips, which seals the deal. Take 5 pitas and use scissors to cut them so each pita gives you 2 rounds. Then while all the rounds are stacked, cut them into chip shape triangles. Put the triangles smooth side down on baking pans. Brush with 1/4 c. olive oil and sprinkle kosher salt on top. Cook 350 for 6 minutes. Flip the chips and do 6 minutes more. The combo of the dip and chips is really good!
This recipe remains one of my top favorite recipes of this site. It's so tasty and so darn quick and easy to make, there's no going wrong. If I'm in a time crunch, a jar of roasted red peppers works just as well, and I don't need as much oil if I go this route. I also add paprika to taste - the extra kick makes a difference. Always a crowd pleaser and I'm always asked for the recipe.
This turned out watery even though I cooked down the red peppers after processing them. I'm going to try this as a mousse, thickened with Knox gelatin and molded in a loaf pan mold.
This dip is pretty good but nothing incredibly special. It might be a good accompaniment to a Mediterranean-themed meal but on its own with other starters, it was severely outshone and ignored in favor of other foods! Disappointing.
This was just OK. I agree with the other reviewers that it was somewhat bland. I added some red pepper flakes and lemon juice and this did help. It has potential, but needs some doctoring!
Simple and awesome. I chose to add some hot peppers and doubled the amount of garlic. A perfect appetizer.
Easy and really good. I added a little lemon juice and paprika and went light on the olive oil.
A little garlicky for some people, but I liked it that way!
It was good as written, but great with some fresh parsley, pine nuts and lemon juice.
I added some roasted pine nuts and sprinkled them over the top - also adds some visual interest.
Fast and easy. A good dip to make ahead for a party. I had some serious foodies in the crowd and they loved it. I thought the dip needed a bit more complexity, so I added a squeeze of lemon juice and a little cayenne pepper, but honestly, it was great without as well!
This is SO flavorful and simple! I added 1 T. of lemon juice and a good pinch of crushed red pepper.
I followed the recipe and was disappointed. I found the dip very boring and no-one at my dinner party had more than one bite.
Make roasted red pepper dip and use the leftovers on pasta
Bell peppers are a great ingredient because not only are they delicious, but they are positively packed with vitamin C — even more than oranges! They can be eaten raw, roasted, stuffed, grilled, sautéed and so much more. Samah Dada of Dada Eats makes the most of this versatile vegetable with recipes from her upcoming cookbook, "Love to Cook It: 100 Plant-Based Recipes for Everyone at Your Table." She shows us how to make a smoky roasted red pepper dip and turn it into a rich and satisfying pasta sauce.
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Roasted Red Pepper Dip
This Roasted Red Pepper dip is one of my favorite ways to use red bell peppers. Not only is it simple to make — all you do is place everything in the oven and blend it all up when it's finished — but it's remarkably flavorful and unbelievably versatile. Enjoy this dip with crackers or crudités, as a spread for sandwiches and flatbreads, a topper for salads or whatever else your heart desires!
Roasted Red Pepper Pasta
This pasta is flavorful, light and balanced while remaining a plant-based, veggie-packed dinner or lunch that everyone will love. The roasted red peppers and garlic add a sweetness to the sauce that is undercut by the acidic tomatoes, lemon juice and spices. Mixed with your favorite pasta of choice (I like a bean-based pasta for some added protein), it's an easy to whip up dinner that you'll crave all the time.
If you like those make-ahead recipes, you should also try these:
Cheesy Roasted Red Pepper Dip
It seems like everyone has their own go-to appetizers for potluck type parties. If you don’t have a good hot dip on your list then you definitely need one, and this is Cheesy Roasted Red Pepper Dip is of our all-time favorites! It’s different than the standard spinach-artichoke dip that a lot of people bring, yet is has the same warm, gooey, cheesy appeal. You can make it with regular Monterey Jack too, but I love the flavor you get from pepper jack cheese. It’s not spicy at all, it just adds an extra kick. And you all know how much I love roasted red peppers. If you’ve never bought them before they’re usually found in the same section as the jarred pickles, often on the top shelf. Or you can easily make your own with these instructions. They are smoky and flavorful and full of little charred bits that add extra yumminess. And yes, there’s cheese. A lot of cheese.
To get started, Preheat oven to 350.Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ’em up.
In a bowl, soften cream cheese in microwave so it will be easier to stir. Stir in mayonnaise, onion, garlic, and Dijon mustard. Stir to combine and then add in grated cheese
and then place in an 8-ish dish (a pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the size of the dish you use and your oven, so keep an eye on things. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 minutes.
If the dip is done and your party hasn’t started, just keep it warm in the oven. If you’re eating left-overs or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. Don’t ask me why, I’m sure Alton Brown could explain it, but I’m no food scientist.
You can serve it with anything that sounds good–tortilla chips, pita chips, crackers (don’t get fancy with the flavors–just plain crackers are best) or veggies. However my favorite is soft, warm baguette slices.
There’s something about toasty, chewy bread with gooey garlicky cheese that just makes me happy. (I’m sure a psychotherapist somewhere is making a lot of connections with that one…)
Roasted Red Pepper Dip Recipe
When it comes to appetizers, dips are probably my favorite kind. Of course I love a good bacon wrapped jalapeño pepper or a meatball crescent cup, but if dips are available, you can usually find me loading my plate with chips and going to town!
This Roasted Red Pepper Dip is no exception. Plus it&rsquos beyond easy to make! All you need is a drained jar of roasted red peppers (make sure to blot them dry with paper towels), cream cheese (I actually used light cream cheese), balsamic vinegar, garlic, and some spices. Whirl them together in your food processor or blender and start dippin&rsquo!
This would be a great dip to prepare if you&rsquore hosting a party for just about anything, including March Madness which is coming up soon. I&rsquom not a big basketball fan, but I am a fan of sports-watching food! 😉
I made this back when the Super Bowl was on, even though I didn&rsquot really have a vested interest in the game. If the Falcons were playing (haha, right?!) then I would have definitely been glued to the TV, but since they weren&rsquot, I spent most of my time around the snacks. But ya know what? That&rsquos just fine by me. 🙂
Easy Roasted Red Pepper Dip
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Did you guys have a good weekend? Mine was pretty packed and my long run was cut short because we had to hurry over to my nieces 2nd birthday party. She is such a sweetheart! I’ll have to fit in an extra two miles this week to make up for it though!
Well, on Facebook I announced that I had tested two recipes that were amazing. This is one of them! I know it doesn’t look like much, but this is pure heaven in a bowl. Take my word for it. This roasted red pepper dip is delicious with a capital D. If you don’t like peppers, then you might not agree with me but to everyone else: you’ll take one bite and want to drink the stuff! I personally love anything with red peppers, especially roasted. Oh mama, are roasted red peppers good. Then if you whip in some garlic and cream cheese and spread it over some ciabatta? Puh-lease! I’m a goner!
This roasted red pepper dip is the perfect balance of salty, sweet, tangy and creamy goodness that you want to dip and spread over anything. It is so versatile and SO EASY! It takes maybe 20 minutes to make, including roasting your own peppers. And, you only need 8 ingredients including salt and pepper. This is great for entertaining, a light lunch, mid afternoon snack, or a simple appetizer.
- 3 red bell peppers (about 1 pound)
- One 6-inch pita bread (2 ounces)
- 1 cup water
- 1 small garlic clove
- 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
- 1 1/2 teaspoons paprika, plus more for garnish (optional)
- 3/4 teaspoon ground cumin
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
Toast pita bread until crisp and golden. Break into 2-inch pieces place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
Combine garlic and walnut pieces in the bowl of a food processor process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
Transfer to a serving bowl cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil sprinkle with walnuts or paprika, as desired.