This healthy homemade Creamy Roasted Red Pepper Dip is the perfect appetizer for any occasion! Sweet and slightly tangy, it pairs well with pita chips and any assortment of vegetables.

Looking for a delicious and healthy appetizer for the big game day party? Finger foods and party dips are sure to make their way into many homes and on tailgates as part of the game day fun.

With all the less than healthy pre-packaged and store bought foods you could buy and bring home, it’s nice to have something homemade and healthy that still tastes great. This roasted red pepper dip ticks all the boxes: Healthy – check; Delicious- check; Great for a crowd or just yourself- check; Easy to freeze and save for later- check. What more could you ask for in a dip?

Now when I say homemade, I mean all of it is homemade. I roasted the peppers and skinned them myself. Many recipes use jarred roasted red peppers – and if you want to skip the roasting them yourself process, feel free to sub jarred instead. But if you want the satisfaction of making the whole thing from scratch – keep on reading.

I preheated the oven to 450 degrees F, then cut up the bell peppers, slathered them with a bit of olive oil and put them in the oven. When they were starting to get charred, I pulled them out.

I immediately put them in a bowl (using tongs, of course!) and covered it with plastic wrap. This allows the bell peppers to steam, which helps the skin easily peel off.

After skinning the peppers, toss it all in your food processor and push go. You’ll have a delicious dip ready to be dunked in! You could pair this veggie-filled dip with just chips if you’d like, but I like it with an assortment of vegetables, too! You can also serve it warm or cold, whichever suits your taste.

This recipe makes just over 3 cups of roasted red pepper dip – which is a lot for my little family. After I am done pureeing it all together I immediately place half of the dip in a freezer bag and lay it flat in the freezer. That way I have some dip to enjoy now, as well as some for later with no prep needed! Just pull it out, thaw it and it’s dip time! Boo-yah! Now that’s what I call a win-win situation.

What are your favorite healthy homemade party appetizers? Let me know in the comments!

Creamy Roasted Red Pepper Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Brittany Poulson
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 3 cups 1x
Category: Appetizer
Method: Bake
Cuisine: American

Print Recipe

Description

This home made Creamy Roasted Red Pepper Dip is the perfect appetizer for any occasion! Sweet and slightly tangy, it pairs well with pita chips and any assortment of vegetables.

Ingredients

Units Scale

4 red bell peppers
1–2 Tablespoons olive oil
1 can (15 oz) chickpeas, drained, rinsed and patted dry.
1/2 cup plain siggi’s yogurt (or plain Greek yogurt)
2 cloves garlic
2 teaspoons lemon juice
1/2 teaspoon cumin
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 450 degrees F. Wash the bell peppers. Remove the stems and the seeds and cut into quarters.
Place the bell peppers onto a baking sheet. Drizzle with olive oil. Place in the preheated oven and roast for 15-20 minutes or until the bell peppers are beginning to char.
Remove from the oven and, using tongs, place the bell peppers in a large bowl. Cover with plastic wrap and let steam for 15-20 minutes.
Taking 1 piece at a time, peel the skin from the bell peppers. They should come off easily. Discard the skins. Pat dry the bell peppers with a paper towel, removing any water and oil.
Place the bell peppers in a food processor. Blend until it reaches a smooth consistency.
Add in the chickpeas, yogurt, garlic cloves, lemon juice, cumin and salt. Pulse until thoroughly combined.
Pour desired amount into a serving dish. Can be served warm or cold.
Store in an airtight container for up to 1 week.

Notes

Freezer tip: This recipe makes approximately 3 cups. If this amount is more than you will eat in 1 week, freeze some of it by placing in a freezer safe bag and laying flat in the freezer. Can be stored in the freezer for up to 6 months.

Nutrition

Serving Size: 2 tablespoons
Calories: 50
Sugar: 1 g
Sodium: 85 mg
Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg

Pin this recipe!

Author
Recent Posts

Follow me!

Brittany

I'm a registered dietitian nutritionist and mom of four with a passion of helping families build confidence in the kitchen. I share family friendly recipes and helpful tips to help you navigate mealtime one bite at a time.