Homemade Roasted Red Pepper Dip (Easy Recipe)

If you’re looking to kick up your appetizer game, then look no further than today’s Homemade Roasted Red Pepper Dip! This dip is one of my favorite red pepper recipes, and features homemade roasted red peppers, grilled onions, and garlic, blended to perfection with extra virgin olive oil, honey, and raisins. The end result is dip that’s equal parts sweet, tangy, and smoky.

Served on pita bread, corn chips, or as a spread for vegetables, this dip is a great way to heighten any appetizer platter. Best of all, it’s a breeze to prepare. If you can grill some garlic and onions, and roast some peppers, you can prepare this dip.

What’s more, this dip is easily customizable. Prefer it hot? Add a dash of cayenne or diced chilis. Want it sweeter? Increase the honey or add in some more raisins. Feel like getting creative? Experiment with grilled chilis in place of the peppers or try different combinations of dried fruit in place of the raisins.

So, if you’re ready to impress your guests, then I suggest you roll up your sleeves, affix your apron, and read on. Below, I’ll be providing you with a recipe overview, a complete ingredient checklist, tips for storage, and a printable recipe card.

Now, without further delay, let’s make some dip.

Recipe Overview – What to Expect

All right, if you’ve read this far I’ve likely caught your interest, but you also probably still have a few lingering questions. Maybe you’re wondering what this recipe is like in terms of taste and texture, or how difficult it is to make, or what it pairs well.

For the answer to those questions and more, read on.

Taste and Texture

• Taste: Sweet and savory with a hint of smokiness. The honey and raisins add a natural sweetness, while the balsamic vinegar provides a bit of tangy, with the smokiness coming from the char on the vegetables. Salt and black pepper work to balance and bind the flavors. Delicious.
• Texture: If prepared as directed, the texture should be smooth and creamy, with just a little chunkiness courtesy of the roasted vegetables, giving it a hearty and rustic mouthfeel. The olive oil helps in achieving a silky consistency.

Difficulty Level

• Difficulty: I’d rate this recipe as being fairly easy, though I will say that achieving the perfect char on the peppers requires a bit of attention, some practice, and a fair bit of patience. This is doubly true if you’re not familiar with roasting whole peppers on a gas burner, or if you’re new to cast iron.

Preparation Process

• Roasting the Vegetables: The first and most important step is roasting the red bell peppers, onion, and garlic over medium heat or medium-high heat. We’ll be roasting the onion and garlic either in a large skillet stovetop or on a baking sheet or sheet pan with parchment paper in the oven. This not only brings out their natural sweetness but is also the recipe’s source of smoky flavor. Yes, you can get fancy and fire up the grill for this, but doing it over a gas burner or right in a cast iron pan also gets the job done. Whatever your preferred method, this step is key to the recipe.
• Blending: After we’re done roasting, and the vegetables have cooled, we peel everything and then set it all in a food processor with honey, raisins, balsamic vinegar, olive oil, salt, and pepper, and then blend until we’ve achieved our desired consistency.
• Adjusting: This isn’t so much a ‘necessary’ step as it is a matter of getting things ‘just right.’ I do suggest tasting the dip after you’ve blended it, and then making adjustments to the seasonings and texture. Too spicy? Add more honey or raisins or both. Not spicy enough? More red pepper. Too chunky? Blend again. Simple.

Pairings and Uses

• Bread and Crackers: Serve with toasted baguette slices, pita chips, or your favorite crackers for a delicious appetizer.
• Vegetables: Pair with fresh veggie sticks like carrots, celery, or cucumber for a healthy snack.
• Spreads: Use as a spread for sandwiches or wraps to add an extra layer of flavor.
• Meat and Fish: This dip complements grilled meats and fish, adding a sweet and smoky note to your favorite main dishes. It’s also a great spread over steak.
• Pasta. This dip is a great way to make a kicked-up pasta salad, especially if you turn it into a sort of creamy sauce or red pepper pasta sauce, using one of the variation suggestions I listed below. Basically, you can think of this as a red sauce made with peppers. This works with your pasta of choice, though I would suggest bow ties or ziti.

Ingredient Checklist – Everything You’ll Need

We’re using only simple, readily available ingredients and pantry staples. Everything for this recipe should be easily accessible at your local grocery store.

With that said, here’s everything you’ll need.

• 3 red bell peppers - roasted
  • Tip: You’ll want to try to ensure an even char for balanced texture and smoky flavor.
  • Substitution: Yes, you can absolutely make a jarred version of this recipe using jarred roasted red peppers either to save time or if fresh aren’t available. And, of course, you can also use your peppers or chilis of choice, such as yellow peppers or spicy chilis. I’m using red bell peppers as a matter of preference.
• 1 small to medium size sweet onion - roasted
  • Tip: Roasting the onion with the skin on helps to soften the onion while keeping the onion intact. We aren’t aiming for caramelization, just softening and sweetening.
  • Substitution: A regular yellow onion can be used, though it will of course be less sweet while giving the dip a more astringent, oniony ‘bite.’
• 4-5 garlic cloves - grilled
  • Tip: Grilling the garlic helps to bring out a mild, nutty flavor, while mellowing its bite.
  • Substitution: I consider garlic to be a key ingredient, but if fresh garlic is unavailable you can try substituting it in garlic powder or dried garlic flakes.
• ¼ cup raisins
  • Tip: Soak raisins in warm water for a few minutes if they are too dry.
  • Substitution: Dried cranberries or dates can add a different sweetness. Really, any dried fruit can be used as a stand-in. Feel free to get creative.
• 2-3 tbs. honey
  • Tip: Adjust the amount based on your desired sweetness.
  • Note: I do suggest using decent-quality honey, as the taste indeed comes through. I’m using raw, unfiltered honey.
  • Substitution: Maple syrup or agave nectar can be used as alternatives.
• 2 tbs. balsamic vinegar
  • Tip: For a bit of tanginess and depth of flavor.
  • Substitution: Red wine vinegar or rice vinegar can both be used if balsamic is not available.
• 4 tbs. olive oil
  • Tip: Use extra virgin olive oil for the best flavor.
  • Note: The flavor of the oil does indeed come through in this recipe, so I recommend using a decent-quality olive oil.
  • Substitution: If olive oil is not available, I would recommend using a flavor-neutral oil like canola or sunflower oil.
• 1½ tsp. salt
  • Tip: Start with less and adjust to taste.
  • Note: Any salt works, but I recommend sea salt or kosher salt for the best flavor.
• 1 tsp. coarse ground black pepper
  • Tip: Freshly ground black pepper offers the best flavor.
  • Note: I really do recommend using freshly ground black pepper, as it offers much better aromatics than pre-ground. However, you won’t spoil the dip by using pre-ground to save time.
  • Substitution: White pepper can be used for a milder flavor.

Getting Creative – Delicious Variations

1. Spicy Red Bell Pepper Dip
   • Ingredients: Add roasted jalapeños, cayenne, or a pinch of red pepper flakes. More or less depending on your heat preference.
   • Flavor Profile: Obviously, this is for those who enjoy a bit of heat. The spiciness, I find, melds deliciously with the sweet and smoky elements of the dip.
   • Pairing Suggestion: I would suggest serving this with cooling elements like cucumber slices or Greek yogurt on the side.
2. Creamy Red Bell Pepper Dip
   • Ingredients: Blend in a few tablespoons of heavy cream, cream cheese, or Greek yogurt. You can increase the amount of heavy cream to turn this into a sort of creamy roasted red pepper sauce.
   • Flavor Profile: This adds a smooth, creamy texture and a tangy flavor, making the dip richer.
   • Pairing Suggestion: Perfect with crunchy vegetables like carrots and celery or as a spread for sandwiches.
3. Mediterranean Red Bell Pepper Dip
   • Ingredients: Add a handful of kalamata olives and a tablespoon of capers.
   • Flavor Profile: This variation introduces a briny, savory note that complements the sweetness of the roasted peppers.
   • Pairing Suggestion: Serve with pita bread, crackers, or as part of a mezze platter with hummus and baba ganoush.
4. Herbed Red Bell Pepper Dip
   • Ingredients: Fresh herbs such as fresh basil, parsley, or fresh cilantro.
   • Flavor Profile: The herbs work to brighten up the dip, adding a fragrant, fresh taste, though this can come at the expense of the dip’s smokier elements.
   • Pairing Suggestion: Great with grilled meats, as a sandwich spread, or with herb-seasoned flatbreads.
5. Nutty Red Bell Pepper Dip
   • Ingredients: Add a handful of toasted pine nuts or almonds.
   • Flavor Profile: Nuts provide a crunchy texture and a nutty depth of flavor that pairs well with the sweetness of the peppers.
   • Pairing Suggestion: Ideal with toasted baguette slices or as a topping for grilled chicken or fish.
6. Smoky Red Bell Pepper Dip
   • Ingredients: Add in a pinch of smoked paprika or diced smoky peppers, such as chipotle in adobo.
   • Flavor Profile: This adds a deep smoky flavor that works deliciously with the charred notes from the roasted peppers.
   • Pairing Suggestion: I’d suggest serving with grilled vegetables, tortilla chips, pita breads, or as a spread on a BBQ sandwich.
7. Cheesy Red Bell Pepper Dip
   • Ingredients: Feel free to mix in parmesan cheese, feta, or fresh mozzarella into the dip. Mascarpone would also work great.
   • Flavor Profile: The cheese adds a salty and savory element, alongside a nice creamy texture.
   • Pairing Suggestion: Pair with crusty bread, crostini, or crudités.
8. Tangy Red Bell Pepper Dip
   • Ingredients: This one’s super simple, as it merely involves increasing the amount of balsamic, or adding some red wine vinegar or a splash of lemon juice for some citrus flavor.
   • Flavor Profile: What we’re doing here is enhancing the overall tanginess of the dip, or making it a bit more zesty and citrusy.
   • Pairing Suggestion: I would suggest serving this with tangy foods like goat cheese and crostini, or as a spread for roasted vegetable salads.

Storage and Using Leftovers – Tips and Tricks

Okay, so we’ve all been there. You’ve made something delicious, but there’s a good bit leftover, and you don’t want the leftovers to go to waste. Let’s say that happens with this dip, how would you store it? How would you ‘liven it up’ after taking it out of the fridge?

Here are some tips for doing exactly that.

Refrigeration

1. Use an Airtight Container: I cannot stress enough that if you plan on storing this dip for later use you need to store it in an airtight container. This is to prevent it from absorbing any unwanted odors from the refrigerator, and of course to keep it as fresh as possible, as this dip will degrade ‘very’ quickly due to oxidization (similar to avocado dip).
2. Proper Cooling: Before storing, you’ll want to let the dip cool down to room temperature. Ideally, you should allow the peppers and veggies to cool before blending the dip, but if you haven’t done that, I cannot stress enough that you want to allow the dip to cool before storing it. This prevents condensation, which in turn can negatively impact texture.
3. Storage Duration: The dip can be stored in the refrigerator for about 5-6 days. Always check for signs of spoilage, such as an off smell or mold, before consuming.

Freezing

1. Freezing for Longer Storage: If you need to store the dip for a longer period, freezing is certainly an option. However, if freezing, I would suggest portioning the dip out into smaller containers to make it easier to thaw only what you need.
2. Use Freezer-Safe Containers: You’ll want to use freezer-safe containers or heavy-duty freezer bags to store the dip. Ensure you leave some space at the top of the container or bag, as the dip will expand when frozen.
3. Labeling: Label the containers with the date so you can keep track of how long they have been stored. This dip can be frozen for up to 3 months for optimal taste and texture.

Thawing and Reheating

1. Thawing in the Refrigerator: Thaw the dip in the refrigerator overnight for the best texture. Avoid thawing at room temperature to prevent bacterial growth.
2. Gentle Reheating: If you prefer to serve the dip warm, reheat it gently on the stove over low heat, stirring frequently.
3. Consistency Adjustment: After thawing, the dip may need a bit of stirring or an additional drizzle of olive oil to restore its texture.

Serving Suggestions

1. Freshen Up the Flavor: Before serving, taste the dip and adjust the seasoning if necessary. Sometimes a little extra salt, pepper, or a splash of balsamic vinegar can revive the flavors.
2. Garnishing: Add a sprinkle of fresh chopped herbs like parsley or cilantro, or a drizzle of olive oil.

Print

And that’s our Red Pepper Dip. If you enjoyed today’s recipe, or have any questions or suggestions, let us know in the comments below, we always love hearing from you.

Happy Cooking!

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