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Red Pepper Dip
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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 Time5 mins
Cook Time15 mins
Course: Appetizer
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 89kcal
Author: Bailey


  • food processor


  • 2 cups roasted red peppers jarred or fresh roasted *
  • cup tomato paste
  • cup raw almonds * blanched
  • 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


  • 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. 


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. 


Sodium: 566mg | Calcium: 36mg | Vitamin C: 19mg | Vitamin A: 351IU | Sugar: 2g | Fiber: 2g | Potassium: 205mg | Calories: 89kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 7g | Protein: 2g | Carbohydrates: 5g | Iron: 1mg