During her days with Fit Fare, exactly sixteen years ago today, Sherry Cermak shared her recipe for dairy-free roasted red pepper dip with us. We’ve since added to her base, with instructions for roasting your own peppers, more precise measurements, and notes. Plus, I have several variation and serving suggestions.
Dairy-Free Roasted Red Pepper Dip, Spread, or Sauce with Variations
The sky really is the limit, but I’ll get your creative juices flowing with some variation ideas and serving suggestions for this delicious dairy-free roasted red pepper dip.
Roasted Red Pepper Dip Variations
- Creamy Dip: Stir 1/4 to 1/2 cup mayonnaise into the prepared dip.
- Sour Cream Dip: Stir this roasted red pepper dip into your favorite dairy-free sour cream. I like it best with homemade cashew sour cream, but tofu sour cream is a lighter option. Or you can choose a store-bought dairy-free sour cream.
- Balsamic Addition: Blend 1 teaspoon or more balsamic vinegar, to taste, with the other ingredients in this roasted bell pepper dip. This variation is also delicious with the creamy mayonnaise option above.
- Ricotta Option: For a unique pasta filling or casserole layer, stir this roasted red pepper dip into dairy-free ricotta cheese alternative.
- Shortcut Option: You can used jarred roasted bell peppers instead of roasting your own. The dip will have more of a tang, but it is equally delicious. Wait to add any salt until after you’ve tasted the dip if using jarred peppers. Most brands already have some salt added.
- Thai Red Curry Option: Reduce the oil to 1 tablespoon, and add 1 teaspoon Thai red curry paste and 1 teaspoon sugar or agave nectar. Use it as a dip or garnish.
Serving Suggestions
- Sandwich Spread: It pairs well with turkey, chicken, or tuna. I like to use a little mayonnaise, too. As a spread, it also pairs well on vegetarian sandwiches, made simply with dairy-free cream cheese, lettuce, and sprouts, or layered with other roasted vegetables, like eggplant or zucchini.
- Simple Dip: Serve it with your favorite crudite. I enjoy the bell pepper flavors with carrots, blanched broccoli and cauliflower. It also pairs well with baguette, crackers, and chips.
- Pasta Sauce: It’s great stirred into pasta, either hot or for pasta salad. It pairs well with chicken, shrimp, most vegetables, and olives. For something a little special, have it on dairy-free tortellini or ravioli.
- Garnish: Use it as a sauce garnish on chicken, fish, eggs, or roasted eggplant.
- Casseroles: Skip the tomato sauce, and layer on this roasted red pepper dip instead. It’s particularly nice with Spanish or Italian-themed dinners. Use the ricotta option above for even more flavor and texture.
Special Diet Notes: Roasted Red Pepper Dip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo (for those who eat nightshades). It’s also relatively low in net carbs, and might suit some keto diets, particularly with the creamier options above.
Dairy-Free Roasted Red Pepper Dip
Prep time
Cook time
Total time
This simple recipe makes a great dip, sauce, or spread, and can be a great base for add-ins. See the post above for various options.
Author: adapted from Sherry Cermak
Recipe type: Appetiser
Cuisine: American
Serves: 4 servings
Ingredients
- 2 red bell peppers
- 2 teaspoons + 2 tablespoons olive oil, divided
- 2 garlic cloves
- ⅛ teaspoon salt, or to taste
- Black pepper, to taste (optional)
Instructions
- Move your oven rack to the top position, and preheat your oven on broil
- Cut the peppers in half lengthwise and remove the stems, seeds, and white ribs.
- Rub the 2 teaspoons oil on the outsides and insides of the cut peppers.
- Place the peppers on a baking sheet, skin sides up, and place on the top rack in your oven. Broil the peppers for 5 minutes, or until the skin begins to blister and blacken. Rotate the pan if they aren’t cooking evenly.
- Using tongs, remove the peppers to a bowl or container and cover. Let them sit for 30 minutes, or until cool.
- Use your fingers to gently peel off as much skin as possible. Do not rinse the peppers.
- Place the roasted, peeled bell peppers in your blender or food processer. Add the remaining 2 tablespoons oil, garlic, and salt. Pulse until chunky, and then puree until smooth, if desired. The texture is up to you. You can leave it a little chunky, if you like.
- Taste and season with black pepper and additional salt, if desired.
Notes
Time Note: Please note that the Prep time is hands-on time only. Allow 30 minutes for your freshly roasted peppers to cool.
Roasting Bell Peppers Note: You can use a different roasting method, if you prefer. I just like this broiling method, which is from Homemade Interest. They offer more details and photos of the roasting process if you would like more guidance.
Roasting Bell Peppers Note: You can use a different roasting method, if you prefer. I just like this broiling method, which is from Homemade Interest. They offer more details and photos of the roasting process if you would like more guidance.
Nutrition Information
Serving size: ¼ recipe Calories: 85 Fat: 8.2g Saturated fat: 1.2g Carbohydrates: 3.5g Sugar: 2g Sodium: 94mg Fiber: 1g Protein: .6g
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