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Roasted red pepper and almond dip is a smoky, garlicky spread made by charring red bell peppers and toasting almonds, then blending them with garlic, olive oil, and a splash of sherry vinegar. It’s thick enough to scoop with a chip and loose enough to spread on toast.
I started making this when I had a bag of peppers going soft in the crisper and didn’t want to just roast them plain. Blending them with almonds gave the dip body without any dairy.
The result sits somewhere between muhammara and romesco. Sweet from the peppers, nutty from the almonds, with a little heat from red pepper flakes if you want it.
It keeps well in the fridge, which makes it good for weekday snacking or a party platter you can prep a day ahead.
Why You’ll Love This Recipe
- Comes together with one sheet pan and a food processor
- Keeps in the fridge for up to 6 days
- Naturally vegan and dairy-free without any substitutions needed
- Great make-ahead snack for parties or weekday lunches
Ingredient Notes
- red bell peppers: Look for peppers with thick, even walls so they roast evenly and peel easily.
- almonds: Raw whole almonds work best; toast them yourself so you control the color and don’t end up with anything scorched.
- bread: A slice of day-old crusty bread adds body, the same way it does in traditional romesco. Use gluten-free bread if needed.
- garlic: Roasting the garlic alongside the peppers mellows the bite before it hits the blender.
- sherry vinegar: Sherry vinegar gives a nutty tang; red wine vinegar works as a substitute in a pinch.
- smoked paprika: This is where the smokiness comes from, since the roasted peppers alone won’t taste smoky on their own.
- olive oil: Use a decent olive oil since it makes up a good chunk of the finished flavor.
Roasted Red Pepper and Almond Dip: Smoky and Simple
Ingredients
Method
- Heat the oven to 220 C / 425 F. Place the halved, seeded peppers cut side down on a 33 x 46 cm / 13 x 18 inch sheet pan along with the unpeeled garlic cloves. Drizzle with 1 tbsp olive oil.
- Roast for 25 to 30 minutes, until the pepper skins are blistered and blackened in spots. This is the step to watch, if the skins don’t char enough, they won’t peel cleanly later.
- Transfer the peppers and garlic to a bowl, cover tightly with plastic wrap or a plate, and let steam for 10 minutes.
- Peel the blackened skins off the peppers with your fingers and discard. Squeeze the roasted garlic out of its skins.
- While the peppers roast, heat a 20 cm / 8-inch skillet over medium heat. Add the almonds and torn bread and toast for 4 to 5 minutes, shaking the pan often, until golden and fragrant. Watch closely, they burn fast once they start to color.
- Add the peeled peppers, roasted garlic, toasted almonds and bread, sherry vinegar, smoked paprika, red pepper flakes, and salt to a food processor.
- Pulse 8 to 10 times to break everything down, then run the processor and stream in the remaining 3 tbsp olive oil until the dip is mostly smooth with some texture left, about 30 to 45 seconds.
- Taste and adjust with more salt or vinegar. Transfer to a serving bowl.
- Drizzle with a little more olive oil and a dusting of smoked paprika before serving. Serve with pita, raw vegetables, or crackers.
Notes
- Char peppers until skins blacken, not just soften, for clean peeling.
- Watch almonds closely once they start to color, they burn fast.
- Dip thickens slightly after chilling, thin with a splash of water if needed.
- Roast garlic alongside peppers for a mellow, sweeter bite.
Tips for Success
- Char the peppers until the skins blister and blacken in spots, not just soften, or the skins won’t peel cleanly.
- Toast the almonds and bread in a dry skillet over medium heat, shaking often so they don’t burn.
- Let the peppers steam covered for 10 minutes before peeling so the skin slides off with your fingers.
- Pulse the dip rather than pureeing it fully smooth if you want texture from the almonds to come through.
- Taste before adding all the salt, since roasted peppers and toasted almonds both bring their own sweetness and the balance shifts once chilled.
Variations
- Swap almonds for toasted hazelnuts or walnuts for a different, earthier flavor in the same base recipe.
- Stir in a spoonful of harissa or extra red pepper flakes if you want the dip spicier.
- Skip the bread and add a drained can of chickpeas instead for a thicker, higher-protein dip.
Storage and Reheating
Roasted red pepper and almond dip keeps well in an airtight container in the fridge for 5 to 6 days. The flavor gets better on day two once the garlic and paprika settle in.
Serve it cold or let it sit out for 20 minutes to take the chill off before serving. There’s no reheating step here, the dip is meant to be eaten cold or at room temperature.
Freezing isn’t a great option for this one. The almonds and oil separate and go grainy once thawed, so make it fresh within the week you plan to eat it.
Serving Suggestions
Roasted red pepper and almond dip works well as a spread on sandwiches or a scoop for raw vegetables like cucumber, carrot, and celery sticks.
I like it next to warm pita or thick slices of toasted sourdough. It also works spooned over grilled chicken or fish instead of a sauce.
For a snack board, set it out with olives, feta, and crackers for an easy appetizer spread.
FAQ
Why is my roasted red pepper and almond dip watery instead of thick?
This usually happens when the roasted peppers release too much liquid before blending. Drain the peppers on a paper towel for a few minutes after peeling, and add the olive oil slowly while the processor runs instead of all at once. If it’s still thin, add another slice of toasted bread to soak up extra moisture.
Can I use jarred roasted red peppers instead of roasting my own?
Yes, about 2 cups of drained jarred roasted red peppers work in place of fresh ones. Pat them dry first so the dip doesn’t turn watery, and skip straight to toasting the almonds and bread. You’ll lose a little of the charred flavor, so add an extra pinch of smoked paprika to compensate.
How far ahead can I make this red pepper and almond dip for a party?
You can make this dip up to 2 days ahead and keep it covered in the fridge. The flavor actually improves overnight as the garlic and vinegar mellow into the peppers. Give it a stir and let it sit at room temperature for 20 minutes before serving.
What goes well with roasted red pepper and almond dip?
Warm pita, cucumber spears, and toasted sourdough are the easiest pairings. It also works spooned over grilled chicken, fish, or roasted vegetables in place of a sauce. For a snack board, pair it with olives and feta.
Is roasted red pepper and almond dip gluten free?
Not as written, since the recipe uses a slice of bread for body. Swap in a gluten-free bread slice, or leave the bread out and add an extra 2 tablespoons of almonds or a few tablespoons of cooked chickpeas instead. The texture stays thick either way.
What’s the difference between this dip and traditional romesco sauce?
Traditional romesco usually includes roasted tomatoes and gets thinned out to spoon over grilled fish or meat. This dip skips the tomatoes and stays thicker, more like a spread you’d scoop with a chip or spread on bread. The almonds, garlic, and smoked paprika carry the same flavor base though.
