Appetizers,  Gluten Free,  Recipes,  Vegetarian

Roasted Tomato & Red Pepper Dip

I was torn on whether to call this beautiful bowl of roasted goodness a dip or a spread.

Not that it really matters, but considering I dipped my way through its photo shoot, I settled on Roasted Tomato & Red Pepper Dip.

Had there been a baguette in the house, this most certainly would have been called a spread.

You decide.

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We snacked on this dip all summer long when tomatoes were abundant and the farmers markets had mounds of beautiful produce.

You’ll want to bookmark this recipe for summer. But today, in late February, I made a batch that is incredibly delicious.

Roasting the tomatoes, peppers and garlic is the key to building the depth of flavor. The vegetables take on a sweetness that marries so well with the smoky paprika and my new favorite crushed Aleppo pepper.

You can increase the pepper for a spicy version. I like to keep this dip on the milder side.

Roasted Tomato & Red Pepper Dip is creamy and rich with smoky, vibrant flavors. It would be the perfect addition to your Friday night nibble spread. Cheers & Enjoy!

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All my best,
xo Libby

Roasted Tomato & Red Pepper Dip

5 from 1 vote
Prep Time 5 minutes
Cook Time 45 minutes


For roasting tomatoes, peppers and garlic

  • 10 roma tomatoes halved, seeds removed
  • 2 red bell peppers quartered, core and seeds removed
  • 2 heads garlic 1/2" trimmed off top of each head
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt

To make the dip

  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon smoked paprika or more to taste
  • 1/2 teaspoon crushed aleppo pepper (or red pepper flakes) or more to taste
  • salt to taste


For roasting tomatoes, peppers and garlic

  • Preheat oven to 425° F. Place prepared tomatoes, red peppers and garlic on rimmed baking sheet. Drizzle with olive oil and salt. Roast for 40-45 minutes until edges begin to blacken.

To make the dip

  • Remove from oven and transfer to a blender or food processor. Add 2 tablespoons EVOO, red wine vinegar, lemon zest, smoked paprika, aleppo pepper. Pulse 3-4 times. Season with salt to taste. Serve with favorite crackers or crostini. Enjoy!


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