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.
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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.
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.
- 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.
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.
- These gluten free Seedy Oat Crackers are perfect to dip into this dip!
- Try this Creamy Roasted Brussels Sprouts Dip for another great veggie option.
- Keep things spicy and make Spiced Nuts, they are a little sweet, too.
Creamy Roasted Red Pepper Dip
- 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
- 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.
- 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.