Slightly Spicy Roasted Red Pepper Dip

Slightly Spicy Roasted Red Pepper Dip

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"Delicious slightly spicy dip."
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10 m servings 41 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Heat olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute.
  2. Blend garlic, red bell peppers, red wine vinegar, sriracha sauce, paprika, salt, and black pepper in a blender until smooth.


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Easy, delicious.. I had this on some scrambled eggs with cream cheese

It was awesome with a few variations-I roasted the peppers in olive oil salt and pepper and then I added half a jalapeño and cayenne pepper for a spicier flavor and more salt and pepper than the...

Five star flavor! I roasted the red pepper according to AR cooking school instructions! (Thank you AR for easy instructions.) Made this recipe with coconut oil instead of olive oil. It was t...

Excellent unique flavor. Mine was too thin to use as a dip but I think I may have over puréed and I didn't drain the red peppers well enough. Versatile, I will use this as a sauce on chicken, ...

Very good except reduced olive oil in half & vinegar in half. Love this with nam bread

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