Roasted Red Pepper Dip

Roasted Red Pepper Dip

This roasted red pepper dip is so easy to prepare and so delicious – just throw some roasted red bell peppers and a handful of fresh ingredients into a food processor and then blitz until smooth. Roasting the peppers brings out their sweetness as well as their soft, creamy texture, which makes this dip a flavourful addition to many recipes.

For me, clean eating has nothing to do with lack of flavourful foods – which I believe seems to be the consensus for those who have had a difficult time following a clean eating diet. On the contrary, clean eating recipes involve fresh, healthy ingredients, combined with flavourful add-ins, like this roasted red pepper dip. I always have an arsenal of dips and spreads on hand in the fridge or freezer, including black olive tapenade, green olive tapenade, and pesto. Spicing up a recipe doesn’t get any easier than adding a dollop of a rich and flavourful dip or spread. For this reason, I’m of the opinion that homemade condiments should be constants on your weekly meal prep, or at least stocked items in your fridge of freezer.

When I say the serving options for this roasted red pepper dip are endless, I really mean they are endless! Here are 20 serving suggestions (and counting!):

1.) Mix into pasta sauces.
2.) Mix with meat and fish purées for baby.
3.) Stir into rice, couscous, or quinoa dishes to add a kick of flavour.
4.) Use as a dipping sauce for veggies, such as carrots.
5.) Add more flavour to soups by adding dip instead of salty bouillon cubes.
6.) Mix with crumbled goat or blue cheese and serve warm with nachos.
7.) Use AS a pasta sauce, adding sautéed eggplant, zucchini, and fresh mozzarella.
8.) Use a garnish for a Caprese salad instead of using basil or pesto.
9.) Make a “roasted red pepper” herbed butter to spread on crostini or focaccia.
10.) Mix with another favourite dip, such as artichoke dip or homemade pesto.
11.) Spread on grilled veggies, such as eggplant, zucchini, and asparagus.
12.) Put a dollop on a baked potato.
13.) Spread on pizza instead of using plain old marinara sauce.
14.) Use as a dip for grilled chicken, lamb or steaks.
15.) Stir into scrambled eggs with crumbled feta cheese.
16.) Use it as a spread for sandwiches and wraps instead of mayo.
17.) Freeze it in baby cubes and defrost as needed!
18.) Add to hummus to add some extra sweetness.
19.) Use it in meatloaf instead of using salsa or ketchup.
20.) Mix into vegetable or lentil stews.

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If you’re short for time but still craving a delicious, sweet roasted red pepper dip you can turn this recipe into a 5-minute affair by simply adding fresh bell peppers to a food processor, as opposed to cooking the peppers. Albeit I can’t provide you with an exact recipe, I imagine that some raw cashews (soaked overnight in water then drained) and added to the food processor with the fresh peppers would add a creamy consistency to this fresh dip.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Roasted Red Pepper Dip

2012-06-08
: About 1 cup
: 5 min
: 15 min

This roasted red pepper dip is so easy to prepare and so delicious – just throw some roasted red bell peppers and a handful of fresh ingredients into a food processor and then blitz until smooth. Roasting the peppers brings out their sweetness as well as their soft, creamy texture, which makes this dip a flavourful addition to …

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Roasted Red Pepper Dip
5
5
1
6
Ingredients
    5 lg. red bell peppers
  • 1/2 cup fresh basil leaves
  • 1 tbs.extra virgin olive oil
  • hot red pepper flakes, to taste (optional)
  • sea salt and black pepper, to taste
Directions

Set the oven to broil. In the meantime, chop the peppers in half and remove the seeds and white flesh on the inside. Spread peppers (skin side-up) on a large baking sheet lined with parchment paper. Broil on high heat for about 12-15 minutes or until the peppers are fork tender.

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Once cooked, remove from the oven and set aside until cool enough to handle. Once cooled, peel off the skins (they should peel off very easily) then discard them.

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Place the peppers in a small food processor, add the olive oil and basil and blend for 1-2 minutes or until smooth. Add salt, black pepper, and hot red pepper flakes (if desired) and blend again to combine. Taste for seasoning before serving.

6 thoughts on “Roasted Red Pepper Dip”

  • nice recipe, but why wouldn’t you just blacken the peppers in the oven, let them cool, and slip the skins off – that way they are cooked and peeled all at the same time..

    • Lisa @bitesforbabies 5 years ago

      That makes sense-kill two birds with one stone! I guess I am just used to using my grill (and for some reason feel like everything tastes better when grilled!) I’ve roasted peppers in the oven for other recipes, such as my butternut squash and red pepper soup. Of course roasting them for this recipe would give the exact same results!

  • Nice addition…adds texture to an otherwise “baby-friendly” meal! I love Stacy’s pita chips 😉

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