This roasted red pepper dip is a fast, flavorful, and versatile appetizer that’s perfect for parties or last-minute gatherings. Made by simply blending all the ingredients in a food processor, it can be customized with add-ins like artichoke hearts, oregano, or different cheeses, and works well as a dip, spread, or even a sauce for meats or pasta. Whether using jarred or homemade roasted peppers, this vegetarian dip can be prepped ahead of time and served with bread, veggies, or pretzels for a crowd-pleasing dish.
Putting it all together
So how do you make a roasted red pepper dip? Place all of the ingredients in a food processor and blend until combined. That is all there is to it. You will have a great vegetarian dip recipe that will please your guests. This is a dip that will meet the tastes of all of your guests.
Variations of the roasted pepper dip recipe
You can use either a 16 ounce jar of roasted bell peppers instead of roasting your own. Also if mascarpone cheese is hard to find you can use cream cheese. Not only that, you can use this on chicken, pork or pasta! Expand this Roasted Pepper Dip Recipe to meet the tastes of your family or guests. Make it your own! This dip recipe also can be used as a sandwich spread.
Yes! A 16-ounce jar of roasted red peppers works perfectly and saves time. Just drain them before blending.
If mascarpone isn’t available, cream cheese is a great substitute. It will still give the dip a creamy, rich texture.
You can make the dip up to a day ahead and store it in the fridge. In fact, the flavors often develop even more after a few hours.
This dip pairs well with vegetables, pretzels, pita chips, or even as a spread on sandwiches or a sauce over chicken or pasta.
You can make the easy buns recipe to have with the roasted red pepper dip!
Other appetizer recipes to try are my spanakopita dip or my lemon and blueberry ricotta dip!
Please visit my appetizer page for more ideas to pair with the roasted pepper dip!
Roasted Pepper Dip Recipe
Ingredients
- 3 Roasted skinned, seeded, and stemmed, yellow or red peppers. A drained 16 ounce jar of roasted bell peppers can be substituted
- 8 ounces Mascarpone cheese or cream cheese
- 2 Cloves of garlic diced
- 2 ounces Fresh basil
- 1/2 cup Grated parmesan cheese
- 1/2 teaspoon Each of sea salt and pepper
Instructions
- Add all ingredients to a food processor and blend until well combined.
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