Mediterranean Roasted Red Pepper Almond Dip
If you need an appetizer that looks impressive but takes virtually zero effort, this roasted red pepper almond dip is it. It comes together in about 15 minutes and has this creamy, smoky, fiercely tangy finish that makes people hover around the snack table. Even my kids, who usually view anything other than ranch with deep suspicion, will happily drag a pita chip through a bowl of this.
The Secret to the Smoky Flavor
A lot of dips lean on just one note, but this spanish pepper and almond dip balances the natural sweetness of the peppers with the sharp bite of sherry vinegar and toasted garlic. I usually grab jarred roasted peppers to keep things fast, but you just want to make sure you pat them dry first so the mixture doesn’t turn out watery.
Adding a handful of chickpeas gives it enough sturdy body to scoop up with thick crackers or raw veggies. Meanwhile, the toasted almonds add a savory richness that makes the whole thing feel incredibly satisfying.
From Skillet to Food Processor
Start by giving the almonds and garlic a quick toast in a dry skillet. Don’t walk away — they burn fast, and you just want them fragrant and lightly spotted.
Toss the dried-off peppers, chickpeas, softened sun-dried tomato, and vinegar into the processor and pulse into a coarse purée. Next, drop in those toasted almonds. While the machine is running, slowly drizzle the olive oil through the top opening to get that silky, emulsified texture.
Finish it off with the smoked paprika, lemon juice, and a pinch of salt. If it feels too thick, just blend in a splash of cold water, one tablespoon at a time, until it’s perfectly scoopable.
How to Serve and Store It
- Make it a meal: Serve this as part of a larger spread. It pairs beautifully alongside a fresh tabbouleh or as the centerpiece of a mezze board.
- The sandwich upgrade: Swap your usual mayo or mustard for this mediterranean red pepper dip on a turkey club or a roasted veggie sandwich. It’s also fantastic spooned over warm sweet potatoes.
- Fridge life: It keeps in an airtight container for up to 5 days. Honestly, the garlic and smoked paprika have time to mingle, meaning the flavors are even better on day two.
Pepper and Almond Dip
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Appetizer, Side Dish
- Cuisine: Mediterranean
Description
A vibrant, nutrient-dense dip inspired by Spanish tradition, this recipe leverages the smoky depth of roasted peppers and paprika, balanced by the creamy richness of toasted almonds and the bright spark of lemon. It’s the perfect dip for elevating vegetable platters, grilled fish, or whole-grain flatbreads.
Ingredients
- 3 roasted red bell peppers (about 350 g, patted dry)
- ¾ cup cooked chickpeas (drained and rinsed (about 120 g))
- ¼ cup raw almonds (about 35 g)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 2 large garlic cloves (peeled)
- 1 large dry-packed sun-dried tomato
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- Freshly ground black pepper (to taste)
- ¼ cup cool water (plus more as needed)
Instructions
- In a small dry skillet over medium-low heat, toast the almonds and garlic 3–5 minutes, shaking often, until almonds are fragrant and lightly spotted and garlic softens slightly; remove from heat.
- In a small bowl, cover the sun-dried tomato with very hot water for 5 minutes; drain.
- In a blender or food processor, combine roasted peppers, chickpeas, rehydrated tomato, sherry vinegar, and toasted garlic; blend/process 30 seconds to a coarse purée.
- Add the toasted almonds. With the machine running, slowly drizzle in the olive oil through the center cap/feed tube until creamy and emulsified.
- Stop the machine; add smoked paprika, sea salt, and lemon juice. Blend/process 15–20 seconds. Season with black pepper.
- If too thick, blend in cool water 1 tablespoon at a time on low until desired consistency. Transfer to a bowl and let rest at least 15 minutes before serving.
Notes
- Serving: This dip is a true Mediterranean staple. Serve it alongside a platter of crunchy vegetables like cucumber, carrots, and fennel. It’s also an exceptional accompaniment to grilled chicken skewers, flaky white fish, or as a flavorful spread on a whole-wheat sandwich instead of mayonnaise.
- Storage: Store the dip in an airtight container in the refrigerator for up to 5 days. The flavors will continue to deepen and improve overnight.
Nutrition Facts (per serving: 2.5 tablespoons): Calories: 89 kcal | Total Fat: 6.6 g (Saturated Fat: 0.8 g) | Sodium: 59 mg | Total Carbs: 6.9 g (Fiber: 2.1 g, Sugars: 1.8 g, Added Sugars: 0 g) | Protein: 2.0 g
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 89
Quick reminder: I share what works in my kitchen, not medical advice. Talk to a pro if you’re making health-related decisions for your diet.
Hi, I’m Emily! As a wellness researcher and recipe developer, my mission is simple: to bridge the gap between nutritional science and the joy of eating. Here, you’ll find evidence-based recipes that feed your body without boring your tastebuds. Read her full story.
