Roasted Red Pepper Dip


This savory dip deserves to be on every party platter from here on out.

Roasted Red Pepper Dip

Victor Protasio

Prep Time:
10 mins
Total Time:
20 mins

It’s wonderful what a jar of roasted red bell peppers can do. Blended with just a few other pantry ingredients, this vibrant dip is a shining star on any party platter. The cashews in the mix make this dip ultra-creamy without having to add any dairy at all. It’s got a subtle hint of smoke thanks to the smoked paprika, but if you'd rather skip the smokiness, reach for standard sweet paprika instead. And be sure to take a couple of minutes to caramelize the tomato paste—it concentrates the sugars and adds a big umami punch to this craveable dip.


  • 1/4 cup plus 2 tablespoons olive oil, divided

  • 2 clove garlic, chopped

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon crushed red pepper (optional)

  • 1/4 cup tomato paste

  • 1 cup roasted unsalted cashews

  • 2 12-oz. jars roasted red bell peppers, drained and rinsed

  • 2 teaspoons red wine vinegar

  • 1 1/2 teaspoons kosher salt

  • Flaky sea salt, for garnish

  • Crudités

  • Pita chips


  1. Heat 1/4 cup oil in a small skillet over medium. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add paprika and, if using, crushed red pepper; cook, stirring constantly, until spices are fragrant and slightly darker in color, about 30 seconds. Carefully stir in tomato paste; cook until evenly mixed and heated through (mixture won’t be completely smooth), about 2 minutes. Transfer to a small bowl and let stand for 10 minutes.

  2. Place cashews in a food processor. Process until fine, about 30 seconds. Add roasted peppers, vinegar, kosher salt, tomato paste mixture, and remaining 2 tablespoons oil. Process, scraping down sides of bowl once or twice, until mostly smooth, 30 seconds to 1 minute.

  3. Spoon mixture into a bowl and garnish with flaky sea salt. Serve with crudités, pita triangles, and/or pita chips.

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