Course: Appetizer
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: roasted red pepper dip
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 6 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
- 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.
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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