Description
This oven roasted Red Pepper Dip is made with the star of the show, Red Bell Peppers! Tahini and sour cream are also included (no Greek yogurt) to this easy and delicious pepper dip and it takes just a few minutes to make. Roast your own homemade peppers or use store-bought, they both work. Stores well in the fridge and freezer, and it can be served as you would any dip making it very versatile.
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.
Notes
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.
See the post for more information, step-by-step instructions and images.
Use any oven safe sheet pan to roast the peppers. Using a sheet of parchment/baking paper or a baking mat helps with an easier clean up.
Storage: This red pepper dip will store well for 4 days up to a week in a sealed container in the fridge.
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.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dip
- Cuisine: Italian
Nutrition
- Calories: 142
- Sugar: 2
- Sodium: 251
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 5
- Fiber: 1
- Protein: 5
- Cholesterol: 6