Smoky roasted red pepper dip is trending right now as a healthy, plant-based snack or appetizer. Made with roasted red peppers, smoked paprika, and almonds, this dip is creamy and full of rich flavors, making it a great addition to veggie platters or sandwiches. It’s perfect for Mediterranean diets or for those looking for gluten-free and low-carb options.

Ingredients

  • 2 large red bell peppers, roasted and peeled
  • 1/2 cup blanched almonds
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Roast the peppers:
    Preheat your oven to 450°F (230°C). Place the red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred. Once done, let them cool, peel off the skin, and remove the seeds.
  2. Blend the ingredients:
    In a food processor, combine the roasted peppers, almonds, olive oil, garlic, smoked paprika, and lemon juice. Blend until smooth. Add salt and pepper to taste.
  3. Serve:
    Transfer the dip to a serving bowl, garnish with fresh parsley, and serve with vegetable sticks or pita chips.

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes

Servings:

Serves 6

Nutritional Information (Per Serving)

  • Calories: 120 kcal
  • Protein: 3g
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 150mg

Additional Information:

This smoky roasted red pepper dip is rich in flavor while remaining light and nutritious. Roasting the peppers adds a depth of flavor that pairs well with the almonds and smoked paprika, creating a perfect balance of smoky and sweet.

Diets:
This dish fits into the following dietary lifestyles:

  • Vegan
  • Vegetarian
  • Mediterranean
  • Gluten-Free
  • Low-Carb

Cuisine Type:
Mediterranean, Vegan