Roasted Red Pepper Dip
A dip recipe made with plenty of roasted red peppers, slow cooked garlic, roasted tomatoes, honey and olive oil. Sop it up with torn bread and enjoy.
More party food! Dips go a LONG way with parties. They’re easily one of the most popular offerings at any gathering because they’re usually easy to make and your friends can chow down like finger food by spreading it over crackers or pretzels or whatever yummy vessel you feel fits your chosen dip.
This particular dip is easy, too!
Good thing! Easy is nice.
We were down at the local farmers market perusing all the wonderful fruits and vegetables and I couldn’t help myself but load up several bags of goodies. They were practically leaping into our arms – fresh garlic, TONS of chili peppers, juicy tomatoes – oh yes! So much of it went into this wonderful dip that you flatly MUST sop up with bread.
Take a look.
You can use red bell peppers for a mild version of this recipe. It will be quite roasted pepper and garlic forward. Yes, yes, so nice.
However!
If you’re looking for some heat, you can easily include other chili peppers here. Red jalapenos, serranos, thai peppers, even some ghost peppers would be quite welcomed here. I picked up a few pounds of these long red cayennes and they added a bit of heat for us, and plenty of flavor.
The key truly is the peppers here, but also the garlic that is very slowly cooked on low in olive oil.
You’ll get garlic, oil and chili pepper in every bite. You can process it as much as you’d like, but I feel it works best left slightly chunky, more like the consistency of crushed tomatoes.
And don’t forget the honey! You WANT a bit of sweetness here. Not too much. Just a touch. Make this for your next bash and watch it disappear.
Patty’s Perspective: SO good. This dip can be easily repurposed into a sauce.
I want to try it tossed with pasta noodles and maybe some seared shrimp or chicken.
Check Out Some of My Other Popular Spicy Dip Recipes
- Mexican Corn Dip
- Southwest Style Cheese Dip
- One-Pan Hatch Chili Cheese Dip
- Queso Fundido
- Zesty Layered Taco Dip
- Spicy Buffalo Chicken Dip
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 2 large red bell peppers add a few long red cayenne peppers, too!
- 8 large tomatoes
- 1 head of garlic peeled
- 1 cup olive oil
- 1-2 tablespoons honey
- Salt to taste
- Torn bread for serving
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Heat oven to 425 degrees.
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Slice the peppers in half lengthwise and remove seeds and stems. Set onto a large baking sheet skin sides up.
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Slice tomatoes in half lengthwise and set them onto the baking sheet with the peppers, skin side up.
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Bake about 30 minutes, or until the skins are nicely charred. Remove, cool, and peel.
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Set the peppers and tomatoes into a food processor.
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While peppers and tomatoes are cooking, add garlic and olive oil to a pot and bring to low heat. Cook the garlic in the oil for 15 minutes or so, until garlic becomes nice and tender.
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Cool and add oil and garlic to the food processor.
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Process until fairly smooth.
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Add honey and salt to your personal taste. Mix well.
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Serve with torn bread! So good!
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