Roasted Red Pepper Dip

This Roasted Red Pepper Dip is a smoky, sweet, and tangy delight that’s perfect for any occasion. With just a few simple ingredients, you can whip up a crowd-pleasing dip in no time. Serve it with pita chips, veggies, or as a spread for sandwiches!

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Course: Appetizer

Cuisine: American

Keyword: Dip

Prep Time: 10

Total Time: 10

Servings:

Calories: 60kcal

Equipment

Blender

Ingredients

2 cups roasted red peppers about 3 large peppers or 1 jar
1 cup Greek yogurt
2 garlic cloves minced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp smoked paprika
½ tsp cayenne pepper optional
Salt and pepper to taste

Instructions

If using fresh red peppers, roast them until charred, then peel, seed, and chop. If using jarred peppers, drain and rinse.
In a food processor, combine roasted peppers, Greek yogurt, garlic, olive oil, lemon juice, smoked paprika, cayenne pepper, salt, and pepper.
Blend until smooth. Taste and adjust seasoning if needed.
Transfer to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika or fresh herbs.
Serve with pita chips, veggies, or as a spread.

Notes

Storage: Store in an airtight container in the fridge for up to 3 days.

Make Ahead: The flavors deepen if made a day in advance.

Dairy-Free Option: Use coconut yogurt or a plant-based alternative.

Spice Level: Adjust cayenne pepper to suit your taste.

Garnish Ideas: Add fresh parsley, dill, or a sprinkle of chili flakes for extra flair.

Nutrition