Roasted Red Pepper Dip

This roasted red pepper dip starts with creamy almond mayonnaise, to which sweet roasted red peppers, tangy mustard powder, and punchy fresh garlic are added. It all blends up into one flavor-packed party app!

I’ll admit, the first time I roasted red bell peppers, I was a little skeptical. As I watched the pepper skins blacken and blister, I thought to myself “what is the point of this, burning the skins to a crisp only to…remove them completely?” 

It seems nonsensical, yes. But I assure you, something special happens as a result of this process. Though the blackened, burnt pepper skins are peeled away, that smoky aroma of char actually remains locked in the flesh of the pepper, ready to light up the flavor profile of any dish or recipe!

My favorite way to celebrate this unique ingredient--turning it into my velvety roasted red pepper dip. Aside from being a lovely choice for dunking crackers, chips, and sliced veggies, this roasted red pepper dip somehow manages to make every sandwich and wrap I slather it on even better. 

If roasting peppers and peeling off all of that flaky charred skin sounds like a lot of work, don’t fret! You can 100% use store-bought roasted peppers to make this dip and it will be equally delicious. 

Roasted Red Pepper Dip Ingredients

For the Almond Mayo base:

• Raw almonds, soaked in water - This is the key ingredient to creating that creamy almond mayo base. I used raw almonds (skin on) but you can use blanched almonds as well. They must be soaked for at least 3 hours or overnight. See the "How to Soak Almonds" section that follows for more details.
• Fresh lemon juice - Adds a bright, citrusy flavor to the almond mayo and the addition of liquid will help the mixture to blend. You will need about 2 tsp of lemon juice (the general yield of a ½ lemon) for the mayo base, and you will need the same quantity again when you finish the red pepper dip, so make sure you have 1 whole lemon to work with.   
• Sea salt - A dash of salt enhances the flavor of the almond mayo base and you will likely want to add a bit more as you taste and finish the red pepper dip at the end.
• Black pepper - I find that freshly ground black pepper is far superior to the powdered stuff, but use what you have! 
• Mustard powder - In addition to adding a vibrant, earthy taste, this powder also helps to emulsify (hold together) the almond mayo.
• Extra virgin olive oil - When using olive oil to make dip it's important to select a high-quality extra virgin olive oil, as the dip will be taking a lot of flavor and textural characteristics from the oil itself. 

To Finish the Red Pepper Dip:

• Roasted red bell peppers - Of all the ingredients, roasted red peppers are the most important here! You can use store bought roasted peppers or make homemade if you like. See below for my favorite techniques to make your own roasted red peppers. 
• Fresh garlic - A little goes a long way in this recipe, just 1 clove should do the trick! Use fresh garlic whenever possible. If you do not have fresh garlic, you can use garlic powder.

How to Make Roasted Red Pepper Dip

1. Start the almond mayo. Drain the soaked almonds (see soaking instructions after the video below), then place them in your blender or food processor and add the lemon juice, sea salt, black pepper, and mustard powder. 
2. Roughly blend. Start the blender and process the mixture until it is as smooth as possible. Depending on its power, your blender may be able to get the almonds quite smooth or it may leave things more chunky. As you can see, my mixture is still pretty choppy and that’s just fine for this step! 
3. Stream the olive oil. While the blender is running, slowly stream in the olive oil through the opening in the blender lid. Blend until smooth and creamy, stopping the blender and carefully using a spatula to scrape down the sides if needed. Again, the mixture doesn’t have to be perfectly smooth here, a few chunky bits are okay. 
4. Add the roasted peppers. Add the roasted red peppers to the almond mixture in the blender, then add the fresh garlic, more lemon juice, and additional salt, if desired.
5. Blend until smooth. Run the blender on medium or high speed until the mixture is smooth and velvety. Again, you may need to stop the blender from time to time and carefully scrape down the sides to ensure that all of the ingredients are mixing evenly. One blended, taste the dip and see if you would like a little bit more lemon juice, salt, or black pepper. Sometimes my dip seems to need a bit more, and other times it’s perfect as is! 
6. Chill and serve! Transfer your red pepper dip to a bowl or container and place in the fridge briefly. This will help it to firm up as well as allow the flavors to meld. This is a delicious dip to serve with raw vegetables, sliced pita bread, chips or crackers or--my personal favorite--to use as a spread.  

Watch Us Make Roasted Red Pepper Dip

How to Soak Almonds

Soaking the almonds prior to blending is crucial to a successful almond mayo! This is what will make them turn soft and creamy when blended as opposed to staying gritty. To make your soaked almonds:

1. Place the raw almonds in a large bowl and cover with twice their volume of water. 
2. Store the bowl of almonds in the refrigerator for at least 3 hours, although overnight is more ideal as it will produce a better texture. 
3. Once they are done soaking, drain the almonds and pat them dry, then proceed with your recipe. 

How to Roast Red Peppers

Foregoing the store-bought variety and roasting your own peppers takes a bit of extra work, but it makes for an extra tasty dip! Here are my two favorite methods for roasting red peppers:  

• Flame Roast. If you have a gas cooktop, place whole peppers directly over the open gas flame and roast them, using tongs to turn frequently, until charred. Then use a damp paper towel to rub the skins off (or use a paring knife for stubborn areas) and scrape out the seeds. 
• Oven Roast. Place whole peppers on a baking sheet, drizzle with some olive oil, and roast in a 400℉ oven until blistered and charred. Place the peppers into a zip-lock bag and allow them to cool before peeling and removing seeds.

How to Store 

Refrigerating. Place your roasted red pepper dip in an airtight container, use a rubber spatula or spoon to smooth the surface (as this helps to keep in moisture), and refrigerate for up to 5 days. 

Freezing. Package your dip as you would for refrigeration, but make sure it is in a freezer-proof container. It will keep in the freezer for up to 3 months.

Thawing. Transfer your red pepper dip to the fridge and allow it to thaw overnight. The texture may be a little different and more watery after thawing. If that happens, a vigorous stir may be enough to return the texture to normal or you can send the dip for another whirl in the blender or food processor before serving. 

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