5-Minute Dip Roasted Red Pepper Whip

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You’re going to want to eat this this roasted red pepper dip up with a spoon. It combines some of our favorite Mediterranean flavors so that each bite is power-packed. The best part is that it takes just a few minutes to throw together.

Roasted Red Pepper Dip Whip served with garlic toast

Now let’s get right to the good stuff…

how to make simple roasted red pepper dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip. You’re going to want to eat it with a spoon. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

  • 16 oz roasted red peppers (drained)
  • 1 large clove garlic
  • 3 Tbsp extra virgin olive oil (plus some to drizzle)
  • 2 Tbsp balsamic vinegar
  • 1 tsp onion powder
  • Fresh parsley
  • 2 Tbsp tomato paste
  • 4 oz feta cheese (and some for garnish)
  • Optional: red pepper flakes
  • Salt and pepper to taste

ingredient information:

  • Roasted red peppers: Roasted red peppers have a smoky and sweet flavor that is unmatched. We went the easy route and purchased jarred roasted red peppers. However, you can make your own rather easily with this recipe from Alexandra’s Kitchen.
  • Garlic: Fresh garlic is always best, but you can also use pre-minced garlic from a jar or even garlic paste if you don’t want to take the extra time for chopping. You can also opt for 1 tsp garlic powder in this recipe instead.
  • Balsamic vinegar: This vinegar has a deep and rich flavor, often used in dressings and marinades. When reduced, its sweetness comes out. It really heightens the flavor of this dip.
  • Olive oil: We favor using extra virgin olive oil in our recipes for its rich flavor. This ingredient is a staple in Mediterranean food. It is high in monounsaturated fats and antioxidants that reduce inflammation and is often used as a substitute for butter in cooking.
  • Parsley: If you don’t have fresh parsley, you can also use a bit of dried parsley or dried Italian seasoning. Add about 1/2 tsp to the recipe.
  • Tomato paste: Tomato paste is a thick, intense concentrate made by cooking down tomatoes for hours until they are a savory and rich-flavored paste. Just a bit of this wonder food can really elevate the flavors of any recipe and does wonders for this roasted red pepper puree.
  • Feta cheese: This cheese is known for its sharp and tangy flavor and is a staple in Mediterranean food. I prefer to use block feta in liquid since the flavor tends to be more mild and a bit saltier. You can choose your favorite for this recipe.

instructions:

Stick around to the end, and I’ll tell you how to make some yummy garlic toasties to serve with this dip.

  1. In a blender or small food processor, add the drained roasted peppers, small bunch of fresh parsley, garlic clove, tomato paste, onion powder, balsamic vinegar and feta.
  2. Blend until smooth.
  3. Season with salt and pepper to taste.
  4. Transfer the puree to a serving dish.
  5. Drizzle on some additional olive oil and sprinkle with pine nuts.
  6. Optional: Stir in red pepper flakes.
  7. Optional: Crumble more feta on top.
Roasted Red Pepper Dip Whip served with garlic toast
  • pouring the roasted red peppers into the mini food processor
  • adding ingredients to the mini food processor to make roasted red pepper dip puree
  • adding balsamic vinegar to the roasted red pepper dip puree
  • processing the roasted red pepper dip in a mini food processor
  • transferring the roasted red pepper dip puree to a serving container
  • garnishing the roasted red pepper dip puree with feta cheese

my recipe tips

  • Spice it up: If you like a little heat, spice this roasted red pepper dip up with a splash of hot sauce while processing and some red pepper flakes for garnish.
  • Let it sit: If you let this dip sit overnight in the fridge, it will be even tastier. The flavors really begin to meld.
  • Go dairy-free: If you want to make this recipe vegan or dairy-free, simply leave out the feta cheese. The dip will still be super yummy with it left out.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this simple roasted red pepper dip puree, but our favorite is some toasted crusty garlic bread. I have the perfect recipe that you can check out HERE. You can also just use chunks of rustic bread, warmed naan bread or pita, crackers, store made toasties, bagel chips or even tortilla chips. If you want a healthier version, use celery sticks or baby carrots.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this roasted tomatoes with burrata dip or this cannoli dip. We’re sticking with a Mediterranean menu here.

equipment you’ll need

It’s impossible to make this dip without the proper equipment. No amount of chopping will work to pulverize the chickpeas to the extent to turn them into hummus without a food processor. You don’t need anything big and fancy. We grabbed this inexpensive mini food processor and have been so happy with it. This won’t be the last dip that’s made using this little miracle tool. And did I mention that it comes in almost any color you can think of? It’s so darn cute!

what if i don’t have a food processor?

If you don’t have a food processor or mini food processor like we used (I highly recommend this KitchenAid mini food processor), you can still make this roasted red pepper whip. Just pull your blender or Bullet smoothie maker out and use that instead. Follow the recipe as is.

Roasted Red Pepper Dip Whip served with garlic toast

recipe notes

  • Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
  • Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 3 to 4 days. I don’t recommend freezing this dip, as it may affect the texture.
  • Dip prep: You can prepare this dip ahead. It gets better as the flavors meld even more overnight. Wait until serving to garnish.

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