Roasted Red Pepper Dip is perfect party food! Roasted red peppers, slow cooked garlic, roasted tomatoes, honey, and olive oil all come together to make this savory dip seriously good. Sop it up with some torn bread and enjoy!
Roasted Red Pepper Dip Recipe
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! We're talking Roasted Red Pepper Dip, my friends, and you're going to love it. 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.
Roasted Red Pepper Dip Ingredients
These ingredients are all natural and all delicious. Head to the produce aisle or your local farmer's market to gather pretty much everything you need!
- Red bell peppers
- Tomatoes
- Garlic
- Olive oil
- Honey
- Salt
- Torn bread - for serving
How to Make Roasted Red Pepper Dip
This easy recipe comes together with just about 15 minutes of prep work. It's so easy to whip up right before the party starts!
Roast the veggies. Slice the peppers in half lengthwise, remove the seeds, and place on a baking sheet skin sides up. Slice the tomatoes in half lengthwise as well, then also place them on the same baking sheet skin side up. Roast at 425°F for 30 minutes.
Get rid of the skins. After baking, remove the charred skins from the peppers and tomatoes. Discard the skins and set the tomatoes and peppers in a food processor.
Cook the garlic. This is great to do while the other veggies are roasting! Add garlic and olive oil to a pot over low heat. Cook for 15 minutes or so until garlic becomes nice and tender.
Blend and enjoy! Toss the cooled garlic into the food processor. Blend until you reach your desired consistency. Add the honey and salt, mix well, and serve. It's that easy!
Recipe Tips & Notes
- Turn up the heat! 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.
- Blend to your desired consistency. 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.
- Don't be too heavy handed with the honey. You WANT a bit of sweetness here. Not too much. Just a touch. We found that 1 TBSP is enough for us, but you might want 2. I don't recommend adding any more than that.
Storage
This roasted red pepper spread will stay fresh when kept in an airtight container in the fridge for about 3-4 days.
Check Out Some of My Other Popular Spicy Dip Recipes
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.
Roasted Red Pepper Dip Recipe with Garlic and Tomato
Ingredients
- 2 large red bell peppers add a few long red cayenne peppers, too!
- 8 large tomatoes
- 1 head of garlic peeled
- 1/2 cup olive oil (add 1 whole cup for richer, looser dip)
- 1-2 tablespoons honey
- Salt to taste
- Torn bread for serving
Instructions
- Heat oven to 425 degrees.
- Slice the peppers in half lengthwise and remove seeds and stems. Set onto a large baking sheet skin sides up.
- Slice tomatoes in half lengthwise and set them onto the baking sheet with the peppers, skin side up.
- Bake about 30 minutes, or until the skins are nicely charred. Remove, cool, and peel.
- Set the peppers and tomatoes into a food processor.
- 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.
- Cool and add oil and garlic to the food processor.
- Process until fairly smooth.
- Add honey and salt to your personal taste. Mix well.
- Serve with torn bread! So good!
Nutrition Information
Lewis says
Definitely agree with the other review. It is very oily/runny. The taste is perfect but the texture is just not thick enough. Next time I will try without the oil I think. Thank you for sharing this recipe. I will definitely be using it again and trying to make it thicker
Mike Hultquist says
Thanks, Lewis. I LOVE the oily texture of this. Definitely intended. SO GOOD! But definitely adjust to your preference. Thanks for sharing!
Lewis says
Trying it again tonight! Thanks again for sharing, Mike!
Mike Hultquist says
Enjoy, Lewis!
Barry Goode says
Tastes great and very moreish. A little oily I think a whole cup of olive oil is a little too much.
Am I able to freeze this
Michael Hultquist - Chili Pepper Madness says
It's definitely an oilier dip, similar to peperonata. You can adjust next time and use less oil. Yes, you can freeze it. Glad you enjoyed it. =)