This roasted red pepper dip comes together in one bowl in just a few minutes. It's one of my favorite dip recipes, based on Romesco sauce, a Spanish sauce made with red peppers and almonds.
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It's a question for the ages: What are you gonna make for that party? The same old stuff? Aren't you getting bored? I mean, how many different ways to make nachos are there, really? And isn't everyone getting tired of the same dip recipes year after year?
Well, if you're looking for an easy appetizer recipe that isn't the same old same old, this is the one for you! This roasted red pepper dip is zippy and unique, but also crowd-pleasing, and you can literally make it in five minutes. I'm not kidding. Just give it all a whiz in the food processor and you. are. done.
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This roasted red pepper dip recipe has some fun and flavorful twists!
This dip is so easy to make. No fussy prep. Just dump everything into a food processor and zip it. It's quick too: ready in 5 minutes. I'm not kidding!
- Inspired by Spanish romesco sauce, it's made with almonds, paprika, and sherry vinegar. (This is the fun, flavorful twist part!)
- Mascarpone cheese adds creaminess without adding any other flavor or tanginess like cream cheese does.
- Not just for dipping! Great with roasted veggies or as a topping for burgers or brats.
Ingredients you'll need
Using just 6 store-bought ingredients, you'll have a roasted red pepper dip that's creamy and packed with bold flavors.
- One jar of roasted red peppers: Store-bought short cuts to the rescue! Just drain the liquid and pop those suckers into the food processor.
- Whole raw almonds: We are going to take a minute to toast them in a skillet to bring out their flavor. Roasting them yourself saves some money, as raw almonds are cheaper.
- Mascarpone cheese: Sometimes called Italian cream cheese, it is lighter, and less tangy than regular cream cheese.
- Sherry vinegar: Sherry is a characteristic flavor of Spain. I love sherry vinegar for it's nutty quality. If you can't find it, you can substitute red wine vinegar.
- Smoked paprika and cayenne pepper: More Spanish flavor, sweet, smoky, spicy.
- Kosher salt
How to make roasted red pepper dip
Drain the peppers and pat dry with a paper towel. Add all ingredients except mascarpone to a food processor and pulse until combined. I used my Cuisinart mini food processor.
Check that the spices and salt are to your liking, adjust if necessary.
Then add mascarpone and process until smooth. Transfer the roasted red pepper dip to a serving bowl and enjoy!
How to serve roasted red pepper dip
Roasted red pepper dip is more than just a dip! You can use it in so many ways to make a double batch to have on hand as a flavor booster! Here are a few ideas.
- Dippers: Of course you'll want to serve it chips or crackers. These Seedy Oat Crackers would be a great non-traditional choice.
- Raw or roasted veggies: Carrot sticks would be fine, but try it with roasted vegetables like Roasted Cauliflower or Crispy Roasted Potatoes.
- Protein: Zuzsh up a simple Roast Chicken or use it to top your Turkey Burgers.
Make ahead and storage instructions
- You can make roasted red pepper dip up to two days ahead.
- Store in the refrigerator in an airtight container for up to 4 days.
- Because it contains mascarpone cheese, this roasted red pepper dip doesn't freeze well. The creamy texture will change.
More dip recipes
- I can eat Mango Avocado Salsa all summer long.
- Pimento Cheese Dip was a staple of my childhood and gives me all the nostalgia.
- Try this Creamy Roasted Brussels Sprouts Dip for another great veggie option.
- These Spicy Black Beans with Cheddar and Chipotle are definitely dip, and also possibly dinner.
- Dill Pickle Dip is tangy, creamy, and bright, and you can make it in about 5 minutes!
Recipe
Roasted Red Pepper Dip
Ingredients
- 1 jar roasted red peppers about 12 oz., drained
- ½ cup whole almonds toasted
- 8 oz mascarpone cheese
- 2 tablespoon tomato paste
- 1 tablespoon sherry vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- kosher salt to taste
Instructions
- Toast almonds in a shallow skillet over medium heat. .
- Add all ingredients except mascarpone cheese to a food processor - a mini one works great. Pulse to combine ingredients. Adjust salt and spices to taste.
- Add mascarpone and process until smooth. Serve with veggies and crackers.
Notes
- If you can't find sherry vinegar you can substitute red wine vinegar.
- You can easily make this in a mini-food processor. I have a Cuisinart Mini Prep Plus 4-cup food processor that I use to make this dip, as well as salad dressings, pesto, so many things. It's very handy.
Catherine
Absolutely delicious! Did not have smoked paprika so used regular Hungarian paprika and a dab of ground chipolte pepper for the smoky flavor and also used 5 oz of mascarpone instead of 8 to keep the fat content down and it turned out great!
Debra
Hi Catherine!
I'm so glad you liked the recipe. Those spice substitutions sound delicious!
Thanks for reading and trying my recipes,
Debra