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
- 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. - 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. - 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