This creamy 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.
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.
Inspired by Spanish romesco sauce, it’s great with veggies, chips or crackers, you could even put it on burgers or brats. The mascarpone cheese adds creaminess without adding any other flavor or tanginess like cream cheese does. The almonds give it a nice texture and make you feel like you might be doing one small thing that is actually good for you.
I’m not really sure where I got this idea, I was really just trying to think of dip recipes that were as simple as possible and that weren’t 7-layer dip. Maybe it was all those years working in that tapas restaurant, or prepping for our trip to Spain later this year (!).
Either way, this creamy roasted red pepper dip is an easy appetizer recipe that will bring a little flair to that table full of old standbys.
How to make Creamy Roasted Red Pepper Dip
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. Serve immediately or make ahead and store in the fridge for up to 2 days.
More easy appetizer recipes
- 1 jar roasted red peppers about 12 oz.
- 1/2 cup whole almonds toasted
- 8 oz mascarpone cheese
- 2 tbsp tomato paste
- 1 tbsp sherry vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- kosher salt to taste
- 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.