Description
This Roasted Tomato & Red Pepper Dip is a bold, smoky, and naturally sweet spread made with fresh vegetables and herbs. It’s a healthy, vegan, and gluten-free dip perfect for pairing with veggies, crackers, or using as a sandwich spread. Roasting intensifies the flavors, making this a must-have recipe for entertaining or everyday snacking.
Ingredients
4 ripe tomatoes, halved and seeded
2 red bell peppers, seeded and quartered
3 garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup fresh basil leaves, chopped
1 tablespoon balsamic vinegar
½ teaspoon crushed red pepper flakes (optional)
Instructions
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Preheat oven to 425°F (220°C).
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Arrange tomatoes, red peppers, and garlic on a baking sheet.
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Drizzle with olive oil and season with salt and pepper.
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Roast for 40–45 minutes until veggies are tender and slightly charred.
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Let cool slightly, then transfer to a food processor.
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Add basil, balsamic vinegar, and optional crushed red pepper flakes.
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Blend until smooth. Adjust seasoning to taste.
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Serve warm or at room temperature with desired dippers.
Notes
Add Greek yogurt or tahini for creaminess.
For a chunkier texture, pulse instead of blending fully.
Swap basil with parsley, oregano, or cilantro for different flavors.
Blend in walnuts or almonds for added richness.
Use as a dip, sandwich spread, or pasta sauce base.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Dip
- Method: Roasting, Blending
- Cuisine: Mediterranean, American
