Roasted Red Pepper Dip

This Roasted Red Pepper Dip Recipe is so flavorful. It's smoky, creamy, and nutty. It's packed with fire-roasted red bell peppers, roasted garlic, roasted pumpkin seeds, gochujang, lemon juice, maple syrup, and a little egg-free Kewpie mayo for a rich dip with a really nice savory heat.

I love roasting the peppers over an open flame or gas stove because you get that smoky, charred flavor before blending everything together. The pumpkin seeds add body and nuttiness, while the roasted garlic makes the dip sweet, mellow, and aromatic.

This dip is packed full of flavor and is great as, of course, a dip with bread or pita (see my homemade recipe here), crackers, and vegetables, but you can also use it as a spread for sandwiches, wraps, grain bowls, and even as a pasta sauce! This recipe is really extremely versatile. Feel free to adjust the gochujang depending on your desired heat.

Why You'll Love This Roasted Red Pepper Dip Recipe

• Made with fresh red bell peppers roasted until charred and tender.
• Packed with smoky, creamy, and nutty flavors from roasted peppers, garlic, and pumpkin seeds.
• The gochujang adds a savory kick and a little heat.
• Blends into a smooth, rich dip in the food processor.
• Great for serving with bread, crackers, vegetables, sandwiches, wraps, and bowls.

THE INSPIRATION FOR THIS RED PEPPER DIP

I love a good roasted pepper dip because the peppers become so sweet and smoky once charred. After peeling off the skins and removing the seeds, the peppers blend into this bright, flavorful base that's perfect with roasted garlic.

For this version, I knew I had to add roasted pumpkin seeds for body and gochujang for a little savory heat. It gives the dip a deeper flavor while still keeping it fresh from the lemon juice and herbs on top.

ROASTED PEPPER, GARLIC, AND PUMPKIN SEEDS

• red bell pepper roasted, peeled, and seeded
• garlic, roasted
• Olive oil and salt
• pepitas or hulled pumpkin seeds 
• Olive oil

DIP

• olive oil
• gochujang adjust to desired heat
• Kewpie mayo, or egg-free version, or vegan mayo of choice
• lemon juice
• maple syrup

GARNISH

• Olive oil
• Smoked paprika
• Chopped chives
• Thin chiffonade fresh mint leaves

TO SERVE

• Pita - homemade pita recipe here
• Crackers
• Vegetable sticks
• Sandwiches wraps, or grain bowls
• As pasta sauce!

HOW TO MAKE THIS ROASTED RED PEPPER DIP

PREPARE THE BELL PEPPER AND PUMPKIN SEEDS

• Roast the red bell peppers over an open fire or gas stove flame, turning as needed, until charred all over and tender.

• Transfer the roasted peppers to a bowl and cover. Let them steam for 10-15 minutes, or until cool enough to handle. This helps loosen the skins.
• Peel off the skins and remove the charred bits and seeds. You can use a paring knife to carefully scrape off the seeds and skins. Avoid rinsing the peppers if possible so you keep more of that smoky roasted flavor.

BLEND THE DIP

• Add the roasted and seeded peppers, roasted garlic cloves, roasted pumpkin seeds, olive oil, gochujang, egg-free Kewpie mayo, lemon juice, and maple syrup to a food processor.
• Process for 5-6 minutes, scraping down the sides as needed, until smooth and creamy. Taste the dip and feel free to season with more salt, lemon juice, maple syrup, or gochujang, to taste, if needed.

SERVE AND ENJOY

• Transfer the dip to a serving bowl. Drizzle with olive oil, then garnish with smoked paprika, chopped chives, and thin chiffonade mint leaves.
• Serve with bread, pita (homemade pita recipe here), crackers, vegetable sticks, or anything of your choice.
• Enjoy!

MORE RECIPES YOU'LL LOVE

• Shredded Tofu Wraps
• Greek Style Smashed Kebab Pitas
• Roasted Tomato Soup
• Baked Miso Cauliflower Wraps with Roasted Garlic Mayo
• Zesty Tofu and Mushroom Wraps with Pesto Mayo
• Yachaejeon (Korean Vegetable Pancakes)

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