Roasted Red Pepper Dip

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: roasted red pepper dip

Prep Time: 10

Total Time: 10

Servings: people

Calories: 254kcal

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.

Print Recipe

US Customary - Metric

Equipment

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.

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