Tuesday, August 17, 2010

Roasted Red Pepper Dip

We have some beautiful red bell peppers growing in our garden right now. My son picked a few over the weekend, so I decided to make a them into a dip. With raw vegetables tasting so good right now in this heat, I've been into making all kinds of dips to make eating them more interesting: pesto, guacamole, and now this roasted red pepper version. I've included almonds in this recipe to give it a protein kick. I purposely made it vegan by leaving out any kind of cheese, but I think it would taste even more savory with some feta added in, so feel free to give it a whirl and let me know how it turned out by leaving me a comment.

This post is also my first time participating in a blog carnival. I'm hooking up with some great real food bloggers on their Two for Tuesdays Blog Hop Carnival. I love to find others who share my same passion for real food, and I'm sure you will love reading their inspiring real food recipes! Check out A Little Bit of Spain in Iowa's site to start, and continue browsing from there. Have fun (oh, and enjoy this recipe too)!

Roasted Red Pepper Dip

2 roasted red peppers (I roast mine directly on the grill for 8-10 minutes)
1 tablespoon coconut oil
2 garlic cloves, coarsely chopped
1/3 cup almonds
4 sprigs parsley
3 tablespoons extra virgin olive oil
salt, pepper

Pull stems off roasted red peppers and chop into chunks (make sure to keep and use the seeds). Heat coconut oil in saucepan and add garlic and almonds. Toast for 3-5 minutes, stirring occasionally to keep from burning. Remove from heat when both are golden brown and fragrant. Add peppers, garlic, almonds, and parsley to food processor. Process together, and while machine is running, add olive oil in a steady stream. Continue running for about 30 seconds to 1 minute until combined. Season with salt and pepper to taste.

Enjoy with raw carrot sticks, cucumbers, jicama, or any other raw veggies you like. This dip is also tasty on hearty, seedy gluten free bread, crackers, or served as a main dish over cooked quinoa.


  1. Yum, this sounds addicting! So glad you've joined us at Two for Tuesdays this week =)

  2. Sounds so tasty! It would be really good to mix in with hummus and to have your own homemade roasted red pepper hummus. :)

  3. Hi Kelly and welcome to the two for tuesday recipe blog hop! So glad when a new blogger links up so I can check out their sites and recipes. I am now following your blog! In the summer there is one thing I usually have a lot of and that is tomatoes and red peppers! Roasting the peppers on the grill is great and I love that you included healthy coconut oil in your recipe! Yippie! Thanks again and I hope to see you back again next week! :) Alex@amoderatelife

  4. Hi, thanks for linking up with the blog hop at Two for Tuesday, we love to see great recipes like this. I've got purple peppers growing in my garden, I wonder what color my dip would turn out!

  5. Hi Kelly! Welcome to Two for Tuesdays Blog Hop - you are right there are lots of great real food links! Your dip looks amazing! Thanks for linking up!

  6. Nice dip. I'll have to try this. Never thought about using coconut oil.