Roasted Red Pepper Dip

6 Servings
5 min

This Roasted Red Pepper Dip is your new must have healthy snack. Made from roasted red peppers, garlic, almonds, basil, red wine vinegar, some spices, and oil. It’s great paired with veggies or your favorite crackers for dipping. Unlike hummus ( here’s my favorite way to make it), It’s even paleo-friendly and perfect if you’re doing a Whole30.

No cooking required, just blending! Blend the ingredients together in your food processor or blender and you’re good to go! I love keeping this roasted red pepper dip on hand in the fridge for snacking or for serving to guests.

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Recipe details

  • 6  Servings
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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  • 2 roasted bell peppers (drained from a jar)
  • 2 cloves garlic
  • 3/4 cup almonds
  • 1 tablespoon tomato paste
  • 8 large basil leaves
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon red pepper flakes (adjust for spice preference)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil


Combine all ingredients except the olive oil in a food processor or blender. Blend for about 1 minute until mostly smooth.
While blending, slowly pour in the olive oil over 1 minute until smooth. Taste and adjust salt, pepper, and red pepper flakes (if you want more heat).

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