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    Home » Recipes » All Recipes

    Creamy Roasted Red Pepper Dip

    Published Feb 22, 2022, modified Aug 18, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    pin image of red pepper dip.

    An easy versatile and very tasty sauce to jazz up your poultry, meat, seafood, egg or vegetable dishes.

    Red pepper dip in a glass jar with metal spoon.

    This delicious sauce an easy way to add several layers of flavour to amp up your dishes. Try it warmed up, at room temperature or chilled with some of great serving ideas below.

    It is suitable for vegan or paleo diets and being low in carbohydrates it is also suitable for a keto diet.

    Red pepper sauce is a great way to use up any extra seasonal red peppers, and make an extra batch to use later (see flavour bombs below).

    Simply roast the vegetables then blend with seasoning and olive oil to make a thick and creamy emulsion sauce.

    Red peppers and the onion will sweeten and caramelize when roasted, making this savoury and tangy sauce slightly sweet.

    Jump to:
    • How to serve it
    • Flavour bombs
    • How to roast the vegetables
    • Optional variations
    • Storing
    • You may also like
    • 📋 Recipe

    How to serve it

    These are some of the ways we love to use this roasted red pepper sauce:

    • stirred into pasta
    • with grilled meats or seafood
    • with steak or in burgers
    • with meatballs
    • as a marinade for meats or fish
    • spread in sandwiches
    • in wraps
    • in a mediterranean Bhuddha bowl
    • drizzled over scrambled eggs, frittatas or savoury tarts
    • as a salad dressing
    • as a dip for nachos, pita chips or raw vegetables

    Flavour bombs

    This sauce makes great flavour bombs. Freeze as cubes in an ice-cube tray to stir into soups, casseroles, stews and many other dishes.

    How to roast the vegetables

    Roasting the peppers first intensifies their flavour, and it is very easy to do.

    1. Heat an oven to 200°C/180°C fan (400°F), and line a baking tray with parchment paper.
    2. Wash and pat dry the peppers, then slice in half and remove the stem and seeds.
    3. Arrange on the baking tray cut side down and roast for 20 minutes till tender and the skin of the peppers have blackened. Place the halved onion and cloves of garlic in the spaces in between.
    4. Using tongs, place the peppers on a dish and cover so the skin loosens as they cool. The skins harden so peel them away and discard.

    Place the prepared peppers, onion halves and garlic in a blender and blend to the desired consistency (chunky or smooth) with the rest of the ingredients.

    Optional variations

    As the sauce is made from scratch the ingredients can be adjusted according to taste.

    Add any of the following herbs and spices for even more flavour:

    • ½ teaspoon smoked paprika
    • ½ teaspoon dried oregano
    • ¼ teaspoon dried rosemary
    • ⅛ teaspoon dried thyme
    • crushed black pepper

    Storing

    Roasted red pepper sauce will keep in a sealed container in the fridge for up to a week.

    Make a large batch to freeze in freezer bags or freeze in an ice cube tray to make flavour bombs (see above).

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    Are you making this Creamy Roasted Red Pepper Dip recipe or any other on my blog? I would love to hear about it in the comments below and if you like it be sure to give it 5 stars. Thank you!

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    Red pepper dip in glass jar with metal spoon.

    Creamy Roasted Red Pepper Dip

    Nicole Shroff
    An easy versatile and very tasty sauce to jazz up your poultry, meat, seafood, egg or vegetable dishes.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 20 mins
    Cool & blend 10 mins
    Total Time 35 mins
    Course all, sauce
    Cuisine Mediterranean
    Servings 8 servings
    Calories 39 kcal

    Ingredients

    • 4 whole red bell peppers
    • olive oil for drizzling
    • 1 medium onion skin removed and sliced in half
    • 3 cloves garlic
    • 2 tablespoons olive oil
    • ½ teaspoon white wine vinegar
    • ½ teaspoon salt
    • ½ teaspoon red chilli flakes optional

    Instructions
     

    • Preheat oven to 200°C/180°C fan (400°F).
    • 4 whole red bell peppers
      Wash peppers then pat dry, halve lengthways and remove the seeds.
    • 1 medium onion, 3 cloves garlic
      Arrange cut side down on a baking sheet along with the onion and garlic and drizzle over the oil.
    • Bake for 15-20 minutes or till the peppers skin blackens.
    • Using tongs transfer the peppers to a glass bowl and keep covered for around 5 minutes till the skins loosen. Remove and discard the skins.
    • Place the prepared peppers, roasted onion and garlic in a blender.
    • 3 cloves garlic, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon red chilli flakes, ½ teaspoon white wine vinegar
      Blend with rest of the ingredients to make a smooth paste adding more oil or salt as required.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 39kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 148mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 53IUVitamin C: 2mgCalcium: 6mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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