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    Home » Recipes » Dips

    Published: Mar 17, 2021 · Modified: Jul 26, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Roasted Red Pepper Dip

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    This easy Roasted Red Pepper Dip is rich and creamy. It's perfect as a dip or sandwich spread. Made in 30 minutes!

    Roasted Red Pepper Dip with French fries.

    This rich creamy Roasted Red Pepper Dip pairs nicely with French fries or veggies. Spread it on a sandwich to elevate the sandwich up a notch.

    If you like red peppers and tahini, I think you will love this dressing!

    Other roasted red pepper recipes are my Roasted Red Pepper Hummus and my Red Bell Pepper Tapenade. A dip recipe to try is my Vegan Mexican Layer Dip.

    This creamy dip is made with tahini, vegan mayo, and coconut yogurt. What's not to love? For a similar recipe, check out my Roasted Red Pepper Tahini Dressing.

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    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Dips
    • 📋 Recipe
    • Want to save this recipe?
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is simple and easy to make.
    • It is really versatile: use it on sandwiches, as a dip, or thin it out for a dressing.
    • It's made with only six ingredients.

    🧾 Ingredients

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    • Red pepper: I used a red bell pepper that I roasted. You could also use a store-bought roasted red pepper.
    • Olive oil: For roasting the red pepper. Use any high-heat neutral oil.
    • Vegan mayo: Adds a rich creamy flavor. Use your favorite.
    • Plain vegan yogurt: I used plain unsweetened coconut yogurt. Use your favorite.
    • Tahini: Adds a nutty flavor.
    • Salt: Enhances flavors.

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    🔪 Instructions

    Step 1: Roast a red pepper. Slice it in half and place it on a parchment-lined baking sheet. Drizzle olive oil over the top and roast until it's charred on top.

    Step 2: Let cool and peel most of the skin off. Slice.

    Roasted red pepper on sheet pan and sliced on cutting board.

    Step 3: Mix roasted red pepper, vegan mayo, unsweetened plain coconut yogurt, tahini, and salt in a food processor until creamy.

    Red Pepper Dip close up with oven baked fries.

    👩🏻‍🍳 Recipe FAQs

    How to roast red peppers without a grill?

    You can roast red peppers in the oven or over a gas burner on the stovetop.

    How do you peel roasted red peppers?

    Once the roasted red peppers have cooled, peel the skin off. It comes off easily.

    Other Vegan Dips

    • Cheesy Vegan Spinach Dip
      Cheesy Vegan Spinach Dip
    • Roasted Tomato Basil Dip
      Roasted Tomato Basil Dip
    • Spicy Red Pepper Hummus
      Spicy Red Pepper Hummus
    • Avocado Basil Pesto
      Avocado Basil Pesto

    If you tried this Roasted Red Pepper Dip Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Roasted Red Pepper Dip
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    5 from 2 votes

    Roasted Red Pepper Dip

    This easy Roasted Red Pepper Dip is rich and creamy. It's perfect as a dip or sandwich spread.
    Course Dip
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 7
    Calories 164kcal
    Author Willow Moon
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    Equipment

    • food processor

    Ingredients

    • 1 red pepper - or store bought roasted red pepper (about ¾ cup when chopped)
    • Olive oil
    • ¼ cup vegan mayo
    • ¼ cup unsweetened plain coconut yogurt
    • ½ cup tahini
    • Salt

    Instructions

    • Preheat oven to 450ᵒ.
    • Slice red pepper in half, remove seeds, and place with the skin facing up. Drizzle olive oil on top. Roast @ 450° for about 20-25 minutes, or until charred. Remove the skin after the peppers have cooled.
    • Slice or chop red pepper and mix with the rest of the ingredients in a food processor until smooth and creamy.

    Notes

    This recipe will last about 5 days in an airtight container in the fridge.
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    Nutrition

    Calories: 164kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 53mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 23.5mg | Calcium: 35mg | Iron: 0.8mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Dips

    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Serrano Salsa on a plate with tortilla chips.
      Serrano Salsa
    • Cashew Mayo close up.
      Cashew Mayo
    • Vegan Dill Dip
      Vegan Dill Dip

    Reader Interactions

    Comments

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      Recipe Rating




    1. Booge says

      April 06, 2021 at 1:41 pm

      🥰🥰🥰5 stars

      Reply

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    I've been vegan for 23 years and
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