Easy Red Pepper Dip

5 from 1 vote
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This red pepper dip is similar to a tapenade and it is ready in less than 20 minutes. Fresh roasted red peppers and Italian seasonings create a perfect dip for crusty breads, crackers or veggies. You can also dress fish and chicken with it to elevate your meals.

Red Pepper Dip in a white bowl with basil.
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Why You Need This Red Pepper Dip In Your Life:

okay, it sounds hard, but it is actually easy to make. It is bursting with savory flavors and if you use canned roasted bell peppers you can have this dip ready in under 10 minutes.

You can serve this red pepper dip as a dip paired with crusty breads, vegetables, crackers and more. You can also use this red pepper dip as a pasta sauce, or serve it with shrimp, white fish or chicken. This sauce it versatile and it will elevate any meal.

This red pepper dip is allergy friendly. There is not gluten or dairy in this dip.

Ingredients Needed Red Pepper Dip.

Roasted Red Bell Peppers. You can buy the pre roasted peppers in the jar. This will take a lot of time off this quick recipe. Or you can roast your own!

Olive OIl. Once that is light in taste!

Almonds. Raw will be the best. We will be blanching them quickly to remove the skins (don’t worry it is so much easier than it sounds)

Basil. Fresh basil is the perfect fresh garnish for this red pepper dip.

Garlic. Fresh is always best for flavor.

Seasonings. A few staple seasonings like salt, pepper and Italian seasoning.

How To Make Red Pepper Dip.

Step one. Roast your bell peppers in the oven on broil high for about 10 minutes or until they are blackened and the skin is peeling up. Peel the skin off and discard seeds and stem. Skip this step if you are using jarred roasted red peppers. Next boil a small pot of water. Once it boils place your almond in the water and boil for about 1 minute only. Strain the almonds and place on a cutting board. Grab a few paper towels and gently remove the skins. They should pop right off easily!

Step 2: add all the ingredients into a food processor and pulse until you have a nice smooth texture with minimal texture. Feel free to add more salt if you’d like. I always like to start with a little salt and taste as I go.

Step three. Once the texture is smooth and salted to taste, scoop out and add to a bowl. Garnish with fresh chopped basil. Or toss with pasta or meat of choice.

I love to serve this red pepper dip when I have company. It comes together quickly and everyone seems to love it. I love to serve it on charcuterie boards or with smoked salmon as well. Be prepared to impress your friends and family with this minimal effort side dish!

FAQ’s & Tips.

Can I used jarred roasted red peppers?

Yes, they work perfectly ad will give you a great red color to the dip.

I have an almond allergy.

Use cashews in place of almonds.

My dip is too thick.

Add some more olive oil to the blend. You do however want the dip to be thick.

Is blanching the almonds and skinning them hard?

no! It is so easy and should only take you about 5 to 8 minutes depending on how quickly you work. Plus it is oddly satisfying so enjoy the process!

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Red Pepper Dip
5 from 1 vote

Easy Red Pepper Dip

Red pepper dip is a tapenade ready in less than 20 minutes. Fresh and perfect dip for crusty breads, crackers or veggies. You can also dress fish and chicken with it to elevate your meals.
Prep: 5 minutes
Cook: 15 minutes
Servings: 6

Ingredients 

  • 2 cups roasted red peppers, jarred or fresh roasted *
  • cup tomato paste
  • cup raw almonds, * blanched
  • 2 garlic cloves, minced
  • ½ tsp italian seasoning
  • tbsp olive oil
  • ½ tsp course sea salt
  • ¼ tsp red pepper or regular pepper
  • fresh basil or parsely for garnish

Instructions 

  • Step one. Roast your bell peppers in the oven on broil high for about 10 minutes or until they are blackened and the skin is peeling up. Peel the skin off and discard seeds and stem. Skip this step if you are using jarred roasted red peppers.  Next boil a small pot of water. Once it boils place your almond in the water and boil for about 1 minute only. Strain the almonds and place on a cutting board. Grab a few paper towels and gently remove the skins. They should pop right off easily!
  • Step 2. add all the ingredients into a food processor and pulse until you have a nice smooth texture with minimal texture. Feel free to add more salt if you'd like. I always like to start with a little salt and taste as I go. 
  • Step three. Once the texture is smooth and salted to taste, scoop out and add to a bowl. Garnish with fresh chopped basil. Or toss with pasta or meat of choice. 

Notes

Serve with warm toasted bread or veggies & crackers. 
You can also use this dip to form a pasta sauce or chicken sauce.
*blanched almonds are easy! do not be intimidated. 
*Fresh roasted bell peppers or jarred will work. 

Nutrition

Serving: 3Tbsp | Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 948mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 120
Keyword: 15 minute, dips
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3 Comments

  1. Hi, How many garlic cloves should we use…recipe doesn’t say. And can I use raw walnuts instead of cashews which you recommended as a substitute? 🙂

    1. Hi Leanne! 2 garlic cloves! I have not tried it with walnuts yet, I think it would be fine, however the skins on the walnuts may give a different texture and taste. If you do try it with walnuts, please let us know how it turned out. thank you, Bailey

      1. 5 stars
        I went with almonds but roasted them in the air fryer for 5 mins, and didn’t remove the skin…the nutribullet blender works well so the texture was perfectly smooth. Yummmmo!! Thx for the recipe ☺️