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Roasted Red Pepper Dip

January 20, 2014 by overtimecook 46 Comments

Roasted Red Pepper Dip is easy to make, is healthy and the perfect party dip!

Roasted Red Pepper Dip on OvertimeCook

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.

Red Pepper Dip on OvertimeCook

4.5 from 2 reviews
Print
Roasted Red Pepper Dip
Author: Miriam Pascal, OvertimeCook.com
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
  2. Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
  3. Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
  4. Remove from oven and set aside to cool.
  5. Place all ingredients – including the oil from the pan – into a food processor. Blend for a couple of minutes until totally smooth.
Plan Ahead:
  1. Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.
3.2.2925

 Looking for more dips? Check out these delicious options:

Creamy Basil Dip

Roasted Jalapeno Dip

Creamy Avocado Dip

 

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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

Red Pepper Dip on OvertimeCook

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Filed Under: Appetizers, Condiments/Sauces/Dips, Healthy, Sides, Snacks, Super-Easy, Vegetables, Vegetarian Tagged With: dip, gluten free, recipe, red pepper, Roasting vegetables, vegan, vegetarian, veggies


Comments

  1. Devorah says

    January 20, 2014 at 10:58 pm

    Roasted red peppers that don’t need to be peeled – now that’s my kind of recipe! Can’t wait to try it.

    Reply
  2. cathy says

    January 21, 2014 at 9:13 am

    Love love love this stuff!

    Reply
  3. Gina says

    January 21, 2014 at 9:31 am

    Gorgeous color, I love red bell peppers! This will definitely be on my to-make list next time we have guests.

    Reply
  4. Mimi says

    January 21, 2014 at 10:06 am

    Yum. This is total perfection!

    Reply
  5. Amy @ What Jew Wanna Eat says

    January 21, 2014 at 10:49 am

    Gorgeous color! I love when delicious this are healthy too!

    Reply
  6. Nancy says

    January 21, 2014 at 11:11 am

    My hand is raised…looks delicious!

    Reply
  7. NewsAnchorToHomemaker says

    January 21, 2014 at 5:58 pm

    Love anything with roasted red peppers. This looks delicious!

    Reply
  8. Suzy Rose says

    January 22, 2014 at 8:42 am

    I am so looking forward to making and eating this red pepper dip. Sounds yum!

    Reply
  9. Esther says

    January 22, 2014 at 3:25 pm

    How much does this yield?

    Reply
  10. Yael says

    January 23, 2014 at 11:38 am

    tried it today, I love the flavor- waiting to try it out on my shabbat guests

    Reply
  11. Nina Safar says

    January 24, 2014 at 1:43 am

    I LOVE a good roasted red pepper dip! This one looks delish.

    Reply
  12. Sarah says

    January 24, 2014 at 9:35 am

    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

    Reply
    • overtimecook says

      January 24, 2014 at 10:38 am

      You can try the jarred stuff, but it won’t have anywhere near the same flavor!
      Balsamic would be a great sub!

      Reply
  13. cyna says

    January 24, 2014 at 9:51 am

    I just want to clarify that you don’t have to peel the peppers once they are done???

    Reply
    • overtimecook says

      January 24, 2014 at 10:38 am

      Yep! No peeling needed!

      Reply
  14. Jenna says

    January 24, 2014 at 3:10 pm

    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!

    Reply
    • overtimecook says

      January 26, 2014 at 4:51 pm

      I don’t eat fish, but this would be great as a sauce on a number of different proteins!

      Reply
  15. Suzy says

    January 25, 2014 at 11:22 am

    Doubled the recipe but was a tad too much. Though we enjoyed it. Do you think it can be frozen successfully?

    Reply
    • overtimecook says

      January 26, 2014 at 4:50 pm

      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!

      Reply
  16. Nechama says

    February 6, 2014 at 2:13 pm

    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!

    Reply
  17. rivky says

    February 6, 2014 at 7:08 pm

    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!

    Reply
  18. chaya says

    February 15, 2014 at 9:20 pm

    Loved this dip! How long do you think it could keep fresh in the fridge for?

    Reply
    • overtimecook says

      March 3, 2014 at 1:04 am

      Probably about a week, though it’s never been around nearly that long in my house. 😉

      Reply
      • Devorah says

        March 3, 2014 at 9:19 am

        After a week, I dropped what was left into next week’s hummus for delicious roasted red pepper hummus! It was delicious!!!

        Reply
        • overtimecook says

          March 4, 2014 at 1:50 am

          Great idea! Thanks for sharing!

          Reply
  19. Miriam S says

    March 4, 2014 at 9:06 pm

    Can I substitute white vinegar for the red wine vinegar?

    Reply
    • overtimecook says

      March 5, 2014 at 8:04 am

      Balsamic is the best sub, but any vinegar should work if you don’t have it.

      Reply
  20. chaya says

    June 20, 2014 at 6:28 pm

    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.

    Reply
    • chaya says

      June 26, 2014 at 7:07 pm

      It was delicious ,ty so much

      Reply
  21. Mel says

    August 28, 2014 at 9:37 am

    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.

    Reply
    • overtimecook says

      August 28, 2014 at 12:20 pm

      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.

      Reply
  22. Faigy says

    September 4, 2014 at 5:16 am

    Just made this. It tastes really delicious. Thanx for the great recipes.

    Reply
  23. Tabby says

    September 7, 2014 at 12:48 pm

    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!

    Reply
  24. Stacy says

    October 20, 2014 at 3:29 pm

    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!

    Reply
  25. barbara says

    January 8, 2015 at 8:10 am

    Hi can I use a blender instead of food processor? Thx!

    Reply
  26. Sara says

    April 12, 2015 at 9:19 pm

    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.

    Reply
  27. Izzy says

    September 2, 2015 at 6:48 am

    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!! ?

    Reply
  28. Mansi says

    October 29, 2015 at 2:21 am

    Hi Can I make this dish without an oven? it would be great if you could help me out here.

    Reply
  29. Leanne says

    December 22, 2015 at 5:25 pm

    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.

    Reply
    • overtimecook says

      December 23, 2015 at 9:19 am

      Sure!

      Reply
  30. Alison says

    January 3, 2016 at 3:57 pm

    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.

    Reply
  31. Allison says

    August 25, 2019 at 10:11 am

    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.

    Reply
  32. yael says

    November 25, 2020 at 12:21 pm

    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!!!

    Reply
  33. dafne says

    January 26, 2021 at 9:45 am

    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?

    Reply
  34. dafne says

    January 26, 2021 at 9:50 am

    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

    Reply

Trackbacks

  1. A Great Big List Of Healthy Shabbos Foods | Between Carpools says:
    July 15, 2020 at 10:34 am

    […] Roasted Red Pepper Dip—See Miriam Pascal’s recipe here. It’s so fabulous, I even eat it plain! You’ll see what I mean when you make it. […]

    Reply

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