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    Home » Recipes » Appetizer Recipes

    Roasted Red Pepper Dip

    Published: Jan 28, 2015 · Modified: Mar 17, 2023 · by Debra with 2 Comments · 881 words. About 5 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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.

    Creamy roasted red pepper dip in a white serving dish with carrot sticks and crackers on either side.

    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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.

    Jump to:
    • This roasted red pepper dip is quick, easy and has some fun and flavorful twists!
    • Ingredients you'll need
    • How to make roasted red pepper dip
    • How to serve roasted red pepper dip
    • Make ahead and storage instructions
    • More dip recipes
    • Recipe

    This roasted red pepper dip is quick, easy and has some fun and flavorful twists!

    • So easy to make. No fussy prep. Just dump everything into a food processor and zip it.
    • Ready in 5 minutes.
    • 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.
    Mascarpone cheese, roasted red peppers, almonds and spices on a wooden cutting board.

    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.

    Smoked paprika and cayenne pepper on a wooden cutting board.

    Check that the spices and salt are to your liking, adjust if necessary.

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    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 in a white dish.

    Roasted Red Pepper Dip

    This roasted red pepper dip comes together in one bowl in just a few minutes. It's one of my favorite dip recipes, and works great for tailgating, potlucks, or holiday appetizers.
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: roasted red pepper dip
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 people
    Calories: 254kcal

    Equipment

    • mini food processor
    • small non stick skillet

    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
    US Customary - Metric
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    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. 
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 254kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 839mg | Potassium: 221mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1022IU | Vitamin C: 28mg | Calcium: 110mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Catherine

      December 04, 2022 at 8:56 am

      5 stars
      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!

      Reply
      • Debra

        December 04, 2022 at 1:57 pm

        Hi Catherine!

        I'm so glad you liked the recipe. Those spice substitutions sound delicious!

        Thanks for reading and trying my recipes,

        Debra

        Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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