This roasted red pepper dip is sure to please your guests, plant-based or not! And, it’s also perfect for an everyday snack for dipping sliced carrots, celery, cauliflower, or broccoli. If you want a burst of flavor and a dip with no-added-fat – then this recipe is for you!
How to Make Roasted Red Pepper Dip
Roasted red peppers are blended with heart-healthy walnuts to bring on the zing.
Roasted Red Peppers: You can use store-bought roasted pepper preferably without oil. They’ll need to be soaked. However, if you do use roasted peppers with oil, be sure to rinse them under hot running water to help remove most of the oil.
Toasted Walnuts: You can purchase raw walnuts and toast them yourself or purchase walnuts that are already toasted. Just be sure to check that they are fresh. Oil in nuts can go rancid. I suggest keeping them in the freezer until you need to use them.
Whole Wheat Bread: Two slices of whole-grain bread round out the flavors and are a thickening agent.
Flavorings: The delicious flavors of this recipe come from fresh lemon juice, garlic, cumin, a few red pepper flakes (optional), and a little salt.
Ways to Serve Roasted Red Pepper Dip
Of course, as I mentioned, this dip is perfect for an everyday snack.
I have also served this on special occasions and even my kids like it! If you can make a recipe without added fat that tastes as good as one made with fat, why not. Your waistline will thank you.
In addition to serving this dip with sliced vegetables, another way is to serve this roasted pepper dip for a party with toasted and sliced pita bread.
I’m planning on using this recipe for a Moroccan-themed plant-based dinner party. You can roast your own peppers if you have the time and it will create a very nice fresh, bold flavor but you need to pay attention to your peppers when roasting them.
How to Roast Red Peppers
Here’s a “how-to” guide with great tips and techniques if you want to roast your own peppers for this dip.
Here are some flavor-packed plant-based pairings to accompany your menu:
- Tempeh Asian Lettuce Wraps
- Thick Cut Seasoned Fries with Chipotle Sauce
- Easy Zucchini Cakes
- Ultimate Greek Nachos
- Roasted Carrot and Garlic Hummus
I’d love to hear your feedback in the comments below for this Roasted Red Pepper Dip! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Roasted Red Pepper Dip
- Measuring Cups and Spoons
- 1 cup jarred roasted red peppers in water, rinsed and drained
- 2 slices whole grain bread
- 1/2 cup chopped walnuts
- 1 tbsp fresh lemon juice
- 1/2 tsp ground cumin
- 2 cloves garlic roughly chopped
- 1/4 tsp red pepper flakes
- 1/2 tsp salt or to taste
- Combine all ingredients, including the bread, in a food processor. Pulse until smooth.
- Transfer to a serving bowl and serve with pita, crackers or sliced raw vegetables like carrots, jicama, and celery.