Roasted Red Pepper Dip is easy to make, is healthy and the perfect party dip!
Raise your hand if you love dips. Shabbat challah and dips go together like…peanut butter and jelly? My personal favorite has always been hummus. I like the dips full of mayo too, like creamy basil dip or creamy eggplant dip. But then I went on my diet, and couldn’t quite indulge in endless amounts of hummus or mayo based dips. (Who should, really? So calorie dense!)
So I started making my mom’s old classic – roasted red pepper dip! Here’s the thing though. I grew up enjoying it, not as a healthy dip, but just as one that my siblings and I enjoyed. It wasn’t until I was an adult on a diet that I realized how healthy this recipe is compared to most dips! It’s basically blended veggies, which means it’s a freebee on Start Fresh (just reduce the oil, or if you don’t, count it as a fat selection too.)
Once I realized that this dip is so easy to make, and so healthy, I totally started eating it on things other than challah. Try dipping fresh pepper sticks in it, or toss it with some whole wheat pasta…it’s awesome and versatile and you should all make it. Soon.
- 4 red peppers
- 1 large onion or 3 shallots, peeled and cut in chunks
- 2 cloves garlic, peeled
- 2 Tablespoons olive oil (reduce as necessary for your diet)
- 1½ teaspoons red wine vinegar
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
- Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
- Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
- Remove from oven and set aside to cool.
- Place all ingredients – including the oil from the pan – into a food processor. Blend for a couple of minutes until totally smooth.
- Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.
Looking for more dips? Check out these delicious options:
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Thanks for coming by! I hope you enjoy this dip – and come back soon – I’ve got one of my most popular desserts EVER to share with you! – Miriam
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Roasted red peppers that don’t need to be peeled – now that’s my kind of recipe! Can’t wait to try it.
Love love love this stuff!
Gorgeous color, I love red bell peppers! This will definitely be on my to-make list next time we have guests.
Yum. This is total perfection!
Amy @ What Jew Wanna Eat says
Gorgeous color! I love when delicious this are healthy too!
My hand is raised…looks delicious!
Love anything with roasted red peppers. This looks delicious!
Suzy Rose says
I am so looking forward to making and eating this red pepper dip. Sounds yum!
How much does this yield?
tried it today, I love the flavor- waiting to try it out on my shabbat guests
Nina Safar says
I LOVE a good roasted red pepper dip! This one looks delish.
Hi! Can I use jarred roasted peppers instead ? Also, what can I substitute the red wine vinegar with? Balsamic vinegar or apple cider vinegar? Thanks
You can try the jarred stuff, but it won’t have anywhere near the same flavor!
Balsamic would be a great sub!
I just want to clarify that you don’t have to peel the peppers once they are done???
Yep! No peeling needed!
This looks amazing! Have you tried it on top of a white fish? I feel like it would be a great dinner with some green veggies on the side!
I don’t eat fish, but this would be great as a sauce on a number of different proteins!
Doubled the recipe but was a tad too much. Though we enjoyed it. Do you think it can be frozen successfully?
It should work, but I haven’t tried it so I can’t say for sure…if you do try, make sure to come back and let me know, as others have been asking the same question!
I made this dip last Shabbos and it was a real hit!
It made a 1lb container amount- I shared the leftovers with my neighbors (who all loved it!) because I wasn’t sure how long it would last in the fridge.
Thanks for a great healthy dip!
3rd time im making this! I actually added some hot pepper to make it spicy. Thank you for this delicious addition to our Shabbos meal!
Loved this dip! How long do you think it could keep fresh in the fridge for?
Probably about a week, though it’s never been around nearly that long in my house. 😉
After a week, I dropped what was left into next week’s hummus for delicious roasted red pepper hummus! It was delicious!!!
Great idea! Thanks for sharing!
Miriam S says
Can I substitute white vinegar for the red wine vinegar?
Balsamic is the best sub, but any vinegar should work if you don’t have it.
I just put in the ingredients into oven. It’ll be really fresh for shabbos. Can’t wait to taste. Will get back iy”h.
It was delicious ,ty so much
I would call this recipe a fail. Made it last night and it def needed some more salt or some heat from a spice to actually have more of a flavor. Regarding the skins of the red peppers, I think this recipe would have a better consistency and flavor without them since the skins don’t soak up the flavor anyway.
I’m sorry to hear this didn’t work out for you. However, without having been there, it’s hard to say where you went wrong and didn’t experience the success that hundreds of readers have raved about.
Just made this. It tastes really delicious. Thanx for the great recipes.
Made this last night and it came out great. Instead of roasting the garlic we threw it in the food processor, but I recommend that you roast it. Also instead of red wine vinegar I used apple cider vinegar 🙂
If you want to make it more like a hummus instead of a sauce just add hummus!
I made this for the first days, and it was a bit bland, so for the second days, I used 2 onions and 6 cloves of garlic. It was AMAZING!!!! Everyone loved it! Thanks!! I love your recipes!
Hi can I use a blender instead of food processor? Thx!
We did not have any vinegar for Pesach so we just used red wine; it was great anyway. After Pesach, we will try it with red wine vinegar, and probably a different time with balsamic vinegar (which is my favorite). I could’ve just eaten this from the container with a spoon! Thanks.
This dip is delicious! ? I just made it and I’m struggling not to eat it all before it even makes it into the fridge! I added extra garlic purely because I’m obsessed with garlic and a little smoked paprika, again just general taste preference. Great recipe, thank you!! ?
Hi Can I make this dish without an oven? it would be great if you could help me out here.
I’m looking for something to dress up some sea scallops. Would this be good as a smear on the plate with butter/thyme seared scallops? It sounds delicious.
This was so yummy! I made a slight alteration – used two small yellow onions (didn’t have a large one), and about triple the garlic (I like garlic). It was good the day I made it, but GREAT the next day after sitting overnight in the fridge. I highly recommend making it 1-2 days before serving it – you won’t regret it.
I just made this last night, it turned out so good. I had to reduce the cooking time though to 35min as they were burning. Definitely making again.
i love this recipe soooo much! Today I made it again, and tasted the peppers before i put them in the cuisenart. they tasted so amazing that we at them all and there were none left for the dip! Thank you so much for this lovely addition to my favorites list!!!
Do I ddd the oil to the food processor or I roast peppers onion and garlic and roast together with the oil in the oven?
Do I add the oil to the peppers onion and garlic in oven or I add the oil after to the food processor? T Thank You