Go Back
–+ servings
A thick red pepper dip is in a white bowl sitting on a white square plate with crudities around.
Print
5 from 6 votes

Roasted Red Pepper Dip

This easy-to-make dip combines homemade creamy almond mayonnaise, roasted red peppers, and spices to create one of the most flavorful party appetizers there is.
Course Appetizer
Cuisine Dip
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 Ounces
Calories 100kcal
Author Ginny McMeans

Ingredients

For Almond Mayonnaise

  • ¾ cup raw almonds, then soak overnight covered with water
  • 2 tablespoons fresh lemon juice, that is about ½ lemon
  • ½ teaspoon mustard powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil

Red Bell Peppers

  • 1 cup roasted red bell peppers - fresh roasted or from a jar - directions below for roasting your own it may take 2 bell peppers depending on the size

The Remaining Ingredients

  • 1 clove garlic
  • 2 teaspoons lemon juice
  • ½ teaspoon sea salt

Instructions

Make the Almond Mayonnaise

  • Soak the almonds overnight in water to cover by about double. Soak at least 3 hours or overnight. They will bulk up in size. Drain.
  • Place the almonds in a blender.
  • Add the next 4 ingredients - not the oil.
  • Turn on your blender and blend until it is as smooth as you can get it. Different blenders will do different work because of the amount of power that they have. No matter what your blender you will get a delicious almond mayonnaise.
  • Now slowly pour in the olive oil through the opening in the lid.

Roasting Bell Peppers

  • Heat the broiler. Place the bell peppers on a baking sheet and on the top shelf under the broiler.  With tongs turn often to get all sides blackened.  
  • Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.  Remove all the seeds. Set aside.

Making the Dip

  • Place roasted and cleaned red bell pepper in a blender.
  • Add 1 cup of the almond mayonnaise and the remaining ingredients.
  • Blend.
  • Taste and see if you would like a little bit more lemon.  Sometimes I do.  Sometimes I don't.  
  • It will firm up a bit with sitting.  Place in the refrigerator.
  • Serve as a vegetable dip.

Nutrition

Serving: 2Ounces | Calories: 100kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 60mg | Vitamin A: 45IU | Vitamin C: 5.1mg | Calcium: 21mg | Iron: 0.4mg