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Home » Roasted Red Pepper Dip

Roasted Red Pepper Dip

by Mike Hultquist · Jan 27, 2016 · 2 Comments

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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'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.

Take a look.

Roasted Red Pepper Dip Recipe with Garlic and Tomato

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!

Adjusting the Heat Factor

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.

Roasted Red Pepper Dip Recipe with Garlic and Tomato

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
  • Roasted Red Pepper-Feta Cheese Dip (Htipiti)
  • Roasted Red Peppers

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.

Print

Roasted Red Pepper Dip Recipe with Garlic and Tomato

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.
Course: Salsa, Side Dish
Cuisine: American
Keyword: dip, red pepper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 127kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4 from 1 vote
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Ingredients

  • 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

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

Calories: 127kcal   Carbohydrates: 17g   Protein: 2g   Fat: 6g   Sodium: 15mg   Potassium: 708mg   Fiber: 4g   Sugar: 13g   Vitamin A: 3910IU   Vitamin C: 109.9mg   Calcium: 29mg   Iron: 0.9mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

 

Categories: Dips Tags: Bell Peppers, cherry peppers, Chili Pepper Madness, chili pepper recipe, easy/simple/quick recipes, game day and superbowl parties, tailgating, vegetarian

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    Recipe Rating




  1. Barry Goode says

    February 19, 2022 at 8:46 am

    4 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 19, 2022 at 10:18 am

      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. =)

      Reply

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