Here’s a quick and easy dip for anyone who loves the taste of red bell peppers. It’s a double-duty red bell pepper dip with both roasted and fresh bell peppers, mayonnaise, balsamic vinegar, and a little garlic. Plenty of zing, and so bright and festive! This dip was the hit of our neighborhood holiday party last week. It’s perfect with crudités (veggie on veggie) or with breadsticks or chips. Keeps for days.
Roasted Red Bell Pepper Dip Recipe
PrintIngredients
- 1 clove garlic
- 1 cup mayonnaise
- 1 cup roasted red bell peppers
- 1 teaspoon balsamic vinegar
- 1 fresh red bell pepper, minced
Method
1 In a food processor or mini chopper, mince the garlic. Blend in the mayonnaise. Add the roasted bell peppers and pulse until well blended.
2 Remove to a bowl and stir in the balsamic vinegar and the minced fresh red bell pepper. Chill for an hour before serving.
Serve with strips of fresh jicama, celery, and carrots, or with bread sticks or tortilla chips.
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Roasted Red Bell Pepper Dip
Hi, any recommendations on what to swap for mayo for a vegan version?
A quick google search and I landed on this, might be worth a shot to try one of these
https://www.mnn.com/food/recipes/stories/3-recipes-for-homemade-vegan-mayonnaise
I tried with the multicolored bell peppers and it was delicious … My kids loved it!
I served this for an appetizer at Christmas dinner yesterday. It was very well received. I left out the fresh bell pepper, because I didn’t have any. I loved that it was so easy and uses pantry ingredients. Thanks for such a tasty and quick recipe.
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Hi, do you have any advice on storage of unused dip? Thanks!
Cover with plastic wrap, put it in the refrigerator. It will last for days.