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Roasted Red Pepper Dip

Roasted Red Pepper Dip - recipe card
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This smoky, creamy dip pairs sweet roasted red peppers with tangy Greek yogurt and a hint of garlic. It’s silky smooth with a vibrant color and a balanced, savory flavor that works as a snack or appetizer.

Ingredients

Scale
  • 2 large red bell peppers (about 12 oz total)
  • 1 tbsp olive oil
  • 1/2 cup full-fat Greek yogurt
  • 1 clove garlic, minced
  • 1 tbsp lemon juice, freshly squeezed
  • 1/2 tsp kosher salt
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne pepper (optional, for heat)

Instructions

  1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup. Place the whole red bell peppers on the sheet; do not cut or seed them to retain moisture during roasting.
  2. Roast the peppers for 25-30 minutes, turning once halfway through with tongs, until the skins are charred and blistered on all sides and the flesh is soft. You should see blackened patches and hear a slight sizzle; the peppers will collapse slightly when done.
  3. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes — this loosens the skins so they peel off easily without tearing the flesh.
  4. After steaming, remove the peppers and peel off the charred skins using your fingers or a paper towel. Discard the stems, seeds, and any white membranes inside. Pat the flesh dry with a paper towel to remove excess moisture.
  5. Place the peeled peppers in a food processor fitted with the metal blade. Add the Greek yogurt, minced garlic, lemon juice, kosher salt, smoked paprika, and cayenne if using. Pulse 5-6 times to break down the peppers.
  6. Scrape down the sides of the bowl with a rubber spatula, then process continuously for 30 seconds until the dip is completely smooth and uniform in color. If it’s too thick, add 1 teaspoon of water and pulse briefly.
  7. Taste the dip and adjust seasoning: add another pinch of salt for more savory depth, or more lemon juice for brightness. The smoked paprika should come through subtly; if it’s weak, add 1/8 teaspoon more.
  8. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to blend and thickens the texture slightly.
  9. Serve cold or at room temperature with vegetable sticks, pita chips, or crusty bread. Drizzle with a little olive oil and a sprinkle of smoked paprika on top for garnish if desired.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Do not freeze, as the yogurt will separate and become grainy upon thawing. To serve after refrigeration, let sit at room temperature for 15 minutes and stir well. If you prefer a thinner dip, add 1-2 teaspoons of olive oil or water and whisk in before serving.

Nutrition

Keywords: roasted red pepper dip, red pepper dip recipe, smoky pepper dip, Mediterranean appetizer, yogurt dip, roasted pepper spread, healthy snack, gluten free dip, low carb dip, creamy pepper dip

Find it online: https://copycatkitchenco.com/roasted-red-pepper-dip/