Roasted Bell Pepper Dip
Roasted Bell Pepper Dip is creamy, smoky, slightly sweet, and incredibly versatile. It’s a healthier alternative to store-bought dips and can be used in so many ways—from appetizers to meal toppings.
Ingredients
- 2 large red bell peppers
- 1 yellow bell pepper
- 2 cloves garlic roasted
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- 1/4 cup Greek yogurt or cream cheese optional for extra creaminess
- 1 tablespoon fresh basil or parsley chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Place the bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skins are charred and blistered.
- Remove from the oven and transfer the peppers to a bowl covered with plastic wrap. Let them steam for 5 minutes, then peel off the skins and remove the seeds.
- While the peppers roast, wrap whole garlic cloves in foil and roast alongside them for a softer, milder flavor.
- In a food processor or blender, add the roasted bell peppers, garlic, olive oil, smoked paprika, salt, black pepper, and lemon juice.
- Blend until smooth and creamy.
- If you prefer a thicker dip, add Greek yogurt or cream cheese and blend again.
- Taste and adjust seasoning as needed.
- Transfer the dip to a serving bowl. Drizzle with olive oil, sprinkle with fresh basil or parsley, and serve with pita chips, crackers, or fresh vegetables.