Roasted Red Pepper Dip Recipe
Roasted Red Pepper Dip with red bell peppers,tahini, sour cream and parmesan cheese. The combination of these ingredients creates a rich sensational dip! No Greek yogurt and no cream cheese.
On this blog I have a collection of Sauces Dressings and Dips that I gradually add to.
In this recipe I will be sharing how to roast bell peppers and what ingredients you will need to make this easy pepper dip.
I never realised how much I love this type of recipe! The best part is that they can transform an ordinary or bland dish to something quite extra-ordinary.
I won’t reveal how many times I want to update this recipe because we LOVE bell peppers and use it on and in everything.
This bell pepper dip is not only creamy and delicious but it also adds a gorgeous pop of color!
Simple Recipe Roasted Red Pepper Dip
This roasted red pepper dip recipe has been updated with new images but the orginal recipe was posted in 2021!
I thought the images could do with a makeover as well as adding the process shots of How to Roast Bell Peppers.
I hope you enjoy this fresh red pepper dip as much as we do 🙂
In the image above is an ultra smooth red pepper dip garnished with more chopped peppers and Air Fryer Roasted Pumpkin Seeds (and sunflower seeds).
Why Are The Colors Different in Red Pepper Dip Recipe
Different types of red bell peppers and the inclusion of yellow or orange as opposed to just red can also affect the color.
There is subtle difference in flavor and perhaps a little more or less of a specific color pepper. The idea is to have fun with this red pepper dip recipe.
Editing and the lighting on that day too! Anyway, let’s roast some bell peppers and make a super delicious and creamy bell pepper dip!
How To Use Roasted Red Peppers
- Roasted red peppers are amaing on their own as part of an antipasti.
- As a dip with along with other dips when entertaining
- In a creamy pasta with roasted peppers – obnoxiously good!
- With chicken in a Creamy Chicken Pasta With Bell Peppers
- Add it into Calzone Meat Pie for a vegetarian calzone option
- Use as part of a platter in this Roasted Mediterranean Veggies
- Serve with Steak and Chimichurri Sauce
Which Appliance Is Best For Making Dip Recipes?
Does the appliance make a difference?
Yes, you get a different texture depending on if you use a blender, food processor or mortar and pestle.
You also get a different dip texture depending on the type of appliance.
High powered blender = ultra smooth dip that you could use as a dressing, less powerful blender more of a thicker dip.
The food processor gives you a thicker more rustic looking dip.
Does all this matter? No, not really. Your dip can be any of those things, it’s not meant to be perfect, it’s meant to taste good!
No matter how you try to mess this red pepper dip up, you probably won’t, it’s that easy!
Roasted Red Pepper Parmesan Dip
Feel free to use a jar of store-bought roasted red peppers.
We love roasting our own bell peppers because they are fresh without any preservatives and we can customise the taste. AND they are affordable!
it’s a super easy homemade roasted red pepper recipe and it’s below.
Let’s start with the easy process of roasting bell peppers to make our red pepper dip.
How To Roast Red Peppers in the Oven (or Any Color!)
Prep and Preheat: Preheat the oven to 230°C/446°F and line a baking sheet with parchment paper (baking paper) or a baking mat.
Prep: Give the peppers a rinse through, cut them in half and discard the seeds, stem and membrane.
Place them cut-side down on your now prepped baking sheet.
Bake: Char the bell peppers for 30 minutes on high heat, 230 degrees Celsius / 446 degrees Fahrenheit.
Steam the peppers: Remove the peppers from the oven and immediately place them into a container with a lid to steam.
OR immediately cover with foil.
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Steaming makes it easier to peel them, the peels slip off as opposed to struggling with hard peels!
Slice how you like and Enjoy!: Slice (or not) and refrigerate.
Storage: You can store roasted bell peppers for a week in the fridge and use when needed. Make sure that they cooled, place into a jar and cover with oil, seal and refrigerate.
Roasted Red Pepper Hummus Dip Ingredients
These are the ingredients needed to make this Red Bell Pepper Dip.
Roasted Red Peppers: Once roasted, partly charred and caramalized, you are ready to make an unforgettable pepper dip!
Ingredients
Bell peppers: Roasted red bell peppers homemade or store-bought, they both work.
Sour cream: Adds a smooth dairy-based richness and tang.
Tahini: Tahini is great here for the earthy nutty rich flavor that it adds to any dip! Persoanlly I think it adds a touch of Mediterranean Middle Eastern flair.
Parmesan cheese: Not at all traditional in a red pepper dip, but that distinguished nutty, umami, salty taste parmesan is known for, simply wonderful!
The parmesan cheese is not optional, it pulls this dip together. To keep it dairy-free and vegan, you can try nutritional yeast.
Seeds/Nuts: I would suggest dry toasting the seeds or nuts (whichever you use) to release the flavor. In this recipe I used sunflower and pumpkin seeds so besides the extra crunch, we’re aso getting that doze of nutrtional value.
Extra virgin olive oil: Pure luxury so I urge you to use a high quality olive oil. We use this extra virgin olive oil. The right one will make a significant differnce in the overall taste of anything that you add it to.
Seasoning: Basic salt and pepper and cumin or paprika. We use these seasonings.
Garlic cloves: Garlic adds aromatic elements to this dip and it can also cut through the one dimension creamy ingredients like sour cream and tahini.
Fresh lemon: Sharp and bright tones that awaken the overall flavors.
How To Make Roasted Red Pepper Dip (with Parmesan)
Directions
Add the char roasted peppers into a blender or food processor.
Add the remaining ingredients, tahini, sour cream, seeds, garlic, salt & pepper, spice, parmesan cheese, olive oil, fresh lemon juice and blend or process.
Blend until smooth and well combined.
Transfer the dip to a serving bowl.
How Long Do Bell Peppers Take to Roast
Roasting: Oven roasting typically takes 30 minutes however, check in on 20 minutes and then give them another 10 minutes if needed.
You want the bell peppers with a char, collapsable and caramalized.
Sometimes, I find that I have to leave them for 40 minutes if they are larger than normal so working on 30 minutes always seems best.
To help preserve the dip, before you place the lid on, cover the surface of the dip with extra virgin olive oil, and then seal.
Red Pepper Dip Tips
- The idea is to always, stop, scrape the sides of the bowl, taste and adjust.
- If the dip is too thick, you can add a bit more olive oil to reach your desired consistency.
- Season with salt and pepper to taste.
- Optionally, garnish with fresh basil for added flavor and a pop of color.
Serve this red pepper dip with pita bread, crackers, vegetable sticks, or your preferred dippers.
Roasted Red Pepper Storage Tips
Refrigerate this dip or leftover dip in an airtight container for up to 4 or 5 days.
Freeze any leftover dip in an airtight freezer-safe storage container for up to 2 months. Allow to thaw overnight in the refrigerator and stir before serving.
More Easy Dip Recipes
OR see my Sauces Dressings and Dips blog post.
If you have enjoyed this recipe or made it, I would appreciate a star rating and a comment below please⭐ Thank you!
Roasted Red Pepper Dip Recipe (with Parmesan Cheese)
Ingredients
To Roast
- 2 Red bell peppers or a store-bought jar 2 cups of chopped homemade roasted peppers
Blender/Food Processor
- 2 Tbsps Sour cream
- 1/4 Cup Tahini
- 1/2 Tsp Salt & Pepper
- 1/2 Cup Parmesan cheese
- 2 Fresh Garlic Cloves
- 2 Tbsps. Extra Virgin Olive Oil + more if needed and for drizzling to serve
- 1/4 tsp Smoked Paprika
- 2 Tbsps Fresh lemon or lime
- 1/4 Cup Toasted seeds or nuts
- Fresh basil
Instructions
- Preheat: Preheat the oven to 230° C/446° F and prepare a baking sheet with parchment paper (baking paper) or a baking mat.
- Prep: Rinse the bell peppers, pat dry and cut them in half. Remove the seeds, membrane and stem.
- Roast: Place the peppers cut-side down on the tray and bake for 30 mintues.
- Steam the Bell Peppers: Cover with a board, foil or transfer them to a bowl with a lid or use cling wrap. Steaming them immediately softens the peel which makes peeling them later a breeeze!
- Blend: Add the peeled peppers into a blender or food processor along with the remaining ingredients and blend to a smooth texture or one that you prefer. You can stop, taste and adjust at least once.
- Store/Serve: Slice and transfer to a bowl, cover and refrigerate until serving. Bring to a room temp before serving with a drizzle of extra virgin olive oil and a garnish of fresh basil.
