Sarah's Roasted Red Pepper Dip Recipe -
Sarah's Roasted Red Pepper Dip Recipe
  • READY IN 20 mins

Sarah's Roasted Red Pepper Dip

Recipe by  

"A sweet and tangy dip that's great with crudites or tortilla chips."

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Ingredients Edit and Save

Original recipe makes 1 1/2 cups Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to broil.
  2. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
  3. Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
  4. Refrigerate until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2008

I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff :)

Most Helpful Critical Review
Dec 06, 2008

Not terrible, but not fabulous either. It was a little runny, and seemed to be lacking something in the flavour department. I'll keep looking for a good, cheeseless dip to serve as part of an appetizer table.


20 Ratings

Dec 29, 2008

Wonderful dip! I used roasted garlic as suggested above. Also roasted a small onion. Thought it was going to be too runny but after a day in the fridge it was perfect.THANKS!!

Oct 25, 2010

Wow! I used roasted red peppers from a jar, and the vinegar I used was balsamic, as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by the balsamic and tomato paste, and the cayenne pepper adds just the right amount of kick. My favorite veggies with this dip were blanched snow peas, but I almost wanted to just eat this by itself as a soup! As a dip it was a little thin, so I'd add a bit of cream cheese to the mix, but that is my only suggestion for improvement. This was amazing and I will definitely be making it on a regular basis!

Feb 29, 2008

So, so, so, sooooo good! I used balsamic vinegar and I may have pulsed it for too long because it was a bit runny, so I threw in a lump of plain cream cheese and some parmesan. I will absolutely make this again. Great recipe!

Dec 23, 2007

Although I didn't measure anything exactly, this dip rocks! It tastes just like one that PC makes in Canadian grocery stores.

Jun 21, 2008

I doubled this recipe and it worked out great. This dip has a nice little bite to it. It's a keeper!

Feb 22, 2011

Very flavorful! I was out of sour cream, so substituted with cream cheese, but I should have softened it a bit first before putting in the food processor as the dip turned out a little lumpy. I will definitely use sour cream next time. I used a jar of roasted red peppers rather than going through the hassle of roasting my own, and on the recommendation of other reviews, I used balsamic vinegar. I would say the balsamic vinegar is the star 'secret' ingredient as it brings out the best of all the other flavors. Thank you for sharing, Sarah!


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  • Calories
  • 60 kcal
  • 3%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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