One of my favorite ways to welcome guests is by offering something simple, flavorful, and made homemade, like this roasted red pepper dip. The warm, smoky sweetness of the roasted peppers, blended with garlic, onion, and a splash of balsamic, creates a dip that’s not only delicious but perfect for meaningful moments around the table.

It’s a great addition alongside other Easy Make Ahead Party Dips For A Crowd. This red pepper dip will be a great option if you’re looking for an easy, fresh dip to serve at your next party. It’s quick to prepare and full of vibrant flavor.

A plate of red Muhammara dip garnished with green herbs, pistachios, and sesame seeds. Pieces of flatbread sit at the top of the image, reminiscent of a homemade cowboy candy recipe, with some pistachios scattered on the light surface around the plate.
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Why You’ll Want To Make Roasted Red Pepper Dip

This roasted red pepper dip stands out for its simplicity and big flavor. It’s the kind of recipe that turns ordinary ingredients into a crowd-pleaser.

  • Easy to Prepare: Just roast, blend, and serve. No fancy tools required.
  • Perfect for Gatherings: Serve it with fresh veggies, or try it alongside Italian Cheesy Pull Apart Bread.
  • Flavor: Smoky, slightly sweet, with garlicky depth and herbaceous brightness from fresh basil.
  • Make-Ahead Friendly: Make it a day in advance—the flavors get even better.
  • Great for Entertaining: A stress-free appetizer that makes guests feel instantly welcomed.
  • Budget-Friendly: Made with pantry staples and seasonal produce.

Before You Get Started

Ingredient Prep
Chop the bell peppers and onion. Peel garlic. Open your can of stewed tomatoes.

Special Ingredients
The balsamic vinegar adds a gentle acidity that balances the sweetness of the roasted vegetables, don’t skip it.

Common Mistakes & Fixes

  • Peppers char too much? Tent with foil during part of the roasting.
  • Dip too thin? Pulse rather than fully purée, or be sure to drain the stewed tomato. 
  • Garlic overpowering? Roast longer for milder, sweeter flavor.

Ingredients You Will Need

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

  • Red Bell Peppers: Choose firm, bright red peppers and slice them in half with seeds and stems removed before roasting to bring natural sweetness and depth.
  • Red Onion: Use a medium red onion, peeled and quartered, to develop a rich, sweet-savory flavor during roasting.
  • Garlic Cloves: Peel large, fresh garlic cloves to roast whole for a mellow, aromatic depth in the dip.
  • Stewed Tomatoes: Use canned stewed tomatoes straight from the can to add moisture and slight acidity to the blend. Be sure to drain them. 
  • Balsamic Vinegar: A splash of good-quality balsamic balances the dip with a tangy note and can be swapped with red wine vinegar if preferred.
  • Fresh Basil: Chop fresh basil just before serving to finish the dip with bright, herbaceous flavor.

How to Make Roasted Red Pepper Dip

Let’s walk through how to make this irresistible dip:

  • Arrange peppers, onion, and garlic on the sheet.
  • Roast for 45 minutes or until soft. Cover with foil if charring too much.
  • Cool the vegetables for 10 minutes. Peel skins from peppers.
  • Blend roasted veggies, stewed tomatoes, vinegar, salt, and pepper until smooth.
  • Serve with fresh basil as a dip or pasta sauce.
Roasted red bell peppers, purple onion wedges, and whole garlic cloves on a parchment-lined baking sheet bring a hint of modern cowboy candy flair. The vegetables are charred and arranged in a rustic manner.

Gina’s Recipe Tips and Variation Ideas

For Creaminess: Mix in ⅓ cup of feta or goat cheese for a creamy finish.
For Heat: Want it spicy? Add a pinch of crushed red pepper or add a seeded jalapeno when roasting. 

Storage and Reheating Instructions

Storage:
Keep in an airtight container in the refrigerator for up to 5 days. Stir before serving.

Freezing:
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.

Reheating:
Warm gently in a saucepan or microwave, stirring occasionally. Add a splash of water or oil if too thick.

Make-Ahead Tips:
Roast veggies a day ahead and refrigerate. Blend just before serving for maximum freshness.

A plate of bright red muhammara dip, garnished with green pistachios, sesame seeds, and fresh basil leaves. Scattered pistachios add a delightful crunch, reminiscent of a canned cowboy candy recipe with its unique blend of sweet and spicy notes.

Biblical Hospitality Reflection

Biblical hospitality is about making room for people in our lives, even when it  seems inconvenient.”  If you’re exploring how to live this out more intentionally, A Challenge to Practice Biblical Hospitality in Everyday Life offers practical encouragement.

Create a simple snack tray with this dip, Sweet & Spicy Roasted Cashews, and Crispy Air Fryer Chickpeas.  Also, keep dips like this red pepper dip ready in your fridge for last-minute visitors. It makes hosting simple, genuine, and meaningful.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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Enter your email and I’ll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

A plate of red tomato dip garnished with green herbs, whole pistachios, and sesame seeds, set against a light background. A napkin is partially visible on the left side.

Roasted Red Pepper Dip

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 cups
Roasted red pepper dip is a savory, smoky-sweet appetizer that’s incredibly easy to make. With roasted bell peppers, garlic, onion, and stewed tomatoes, it’s the perfect dip for casual gatherings or an easy starter before dinner. Blend it smooth and serve with fresh basil for a vibrant, crowd-pleasing dish. Ideal for dipping or even spooned over pasta—hospitality made simple and delicious.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

  • 3 red bell peppers, cut in half, seeds and stems removed
  • 1 red onion, medium, cut into quarters
  • 4 garlic cloves, large, peeled
  • 14 ounces stewed tomatoes, canned – drained
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons basil, fresh, chopped

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Line a baking sheet with parchment paper. Place the red bell peppers (cut side down), onion quarters, and peeled garlic cloves on the sheet.
    3 red bell peppers, 1 red onion, 4 garlic cloves
  • Roast for 45 minutes, or until the vegetables are soft and slightly charred. If they start to get too dark, loosely cover them with foil during the last 10 to 15 minutes.
  • Cool for 10 minutes. Once cooled, peel the skins off the bell peppers and discard them. (The skin should come off easily after roasting. If not the peppers might need to cook longer)
  • Add the roasted peppers, onion, and garlic to a blender or food processor. Also add the drained stewed tomatoes, balsamic vinegar, salt, and pepper. Blend on low speed until smooth and slightly creamy.
    14 ounces stewed tomatoes, 2 teaspoons balsamic vinegar, ½ teaspoon salt, 1 teaspoon black pepper
  • Serve warm as a dip or spooned over pasta. Garnish with chopped fresh basil.
    2 tablespoons basil

Notes

Gina’s Recipe Tips and Variation Ideas
For Creaminess: Mix in ⅓ cup of feta or goat cheese for a creamy finish.
For Heat: Want it spicy? Add a pinch of crushed red pepper or add a seeded jalapeno when roasting. 

Equipment

Serving: 1cup, Calories: 136kcal, Carbohydrates: 32g, Protein: 5g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.1g, Sodium: 1032mg, Potassium: 917mg, Fiber: 7g, Sugar: 18g, Vitamin A: 6043IU, Vitamin C: 250mg, Calcium: 113mg, Iron: 4mg
Cuisine: American
Course: Sauces
Author: Gina Dickson
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