red pepper dip

I love this Feta and Red Pepper Dip recipe because it only has five ingredients, takes five minutes to make and it is a favorite that gets eaten up quickly!

5 Minute Greek Feta and Red Pepper Dip Recipe

feta cheese

red peppers*

salt

red pepper flakes

olive oil

Roughly break up the cheese into chunks and...

Roughly break up the cheese into chunks and place in the bowl of a food processor or blender.

Add the roasted red peppers, salt, and red...

Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times. While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.

Serve with vegetables and warm pita bread for...

Serve with vegetables and warm pita bread for dipping.

Incredibly fast and easy to make, this Roasted Red Pepper Dip has the sweet charred flavor of roasted bell peppers, the nutty flavor of Parmigiano Reggiano and the peppery profile of fresh basil. Also, this healthy recipe can used as a dip or spread.

Roasted Red Pepper Dip

white beans

red peppers

garlic (*peeled)

Parmigiano Reggiano (*see Note below)

basil leaves

lemon

flakey salt (*see Note below)

lemon juice

extra virgin olive oil

sumac (*see Note below)

Open jar of roasted peppers and drain off  liquid. Place peppers on paper towels and pat dry of excess moisture.

Rinse beans well and strain.

Set up food processor with S blade.Add beans, peppers, peeled garlic, freshly grated Parmigiano Reggiano, basil leaves, lemon zest, salt and crushed red chili pepper flakes to the food processor.

Place lid on processor and process ingredients while slowly pouring in lemon juice through the feed tube.

Process until smooth. Transfer to a serving bowl and garnish with a drizzle of olive oil and basil leaves. Sprinkling sumac and additional crushed red chili is optional but does create a beautiful appearance and flavor.

How to make simple, delicious muhammara dip, spread, or sauce with just a handful of ingredients – this smokey, sweet, savory, very lightly spiced roasted red pepper dip with walnuts is the perfect mezze, appetizer, or side and is packed with flavor and nutrients! Plus, this Arabic dip is gluten-free, dairy-free, low-carb, and naturally vegan!

Simple Muhammara Dip (Roasted Red Pepper Dip with Walnuts)

red peppers (bell peppers

walnuts (raw

almonds (raw

garlic

lemon (juiced (2-3 Tbsp))

molasses

Tbsp extra virgin olive oil

tsp chilli powder

tsp smoked paprika (optional)

tsp salt

tsp cumin

If you plan to use homemade pomegranate molasses, you’ll first need to prepare that (set aside 30 minutes to do so).

Preheat the oven to 430ºF/220ºC and line a baking tray with parchment paper.

Wash and halve the peppers lengthwise, removing the seeds (and optionally the stalks).

Transfer the peppers, skin-side up (inner side down) to the baking tray and roast for 12-15 minutes until softened and beginning to char. The aim is for plenty of charring without the skin becoming completely blackened.

After roasting the peppers, immediately transfer the peppers to either a glass jar or bowl covered tightly with plastic wrap or a plate and leave to steam for 10 minutes. Not only will this make removing the skin super simple, but the smoky flavor will infuse the peppers more.Then, peel the skins from the peppers and discard them.

Step 1: Prepare the peppers

Add the walnuts and almonds to your food processor or blender and process to a chunky crumb consistency. Then, add all the spices and pulse a few times to combine.Be careful not to over-blend the nuts; otherwise, they can begin turning into nut butter.

Transfer the peppers and all remaining ingredients (olive oil, lemon juice, and pomegranate molasses) to the processor and process until you achieve your desired texture. I like mine to be slightly chunky with texture, though you can make it more smooth and hummus-like if preferred.This usually takes between 1 -2 minutes to blend into the perfect consistency.Finally, taste the muhammara and adjust the spices, lemon juice, or pomegranate molasses to personal taste.

Step 2: Process the muhammara dip

Make ahead: if you can, I recommend preparing this roasted red pepper dip a day in advance. That way, it has time for the flavors to meld overnight and tastes even better on day two!Store: allow the roasted red pepper spread to cool, then store in an airtight container in the fridge for between 3-4 days.I recommend allowing the dip to sit at room temperature for 15-20 minutes before serving as it tastes best (in my opinion) at room temperature. Can you freeze muhammara dip? Absolutely. Transfer the dip to an airtight freezer-safe container or portion into a large ice-cube tray (freeze until solid, then transfer to a Ziplock bag/container) - store for up to one month. Then, leave the muhammara dip to thaw in the refrigerator before mixing well and enjoying!

How to Store

This is insanely delicious, it’s going to become a favourite that I use over and over again to spoil my guests. I didn’t hv the pomegranate molasses, subbed it with a dash of honey and balsamic cream, so so good, thank you xx

This is so good! I had a jar of peppers (in vinegar) that I didn't know what to do with, so I used those and followed the recipe exactly (using only walnuts, no almonds). We put it on toasted baguette. So delicious. Thank you!

Flavorful dip . Easy to make . Gluten free and vegan

https://content.jwplatform.com/videos/anDHwkDI.mp4

This is a simple recipe for a gluten-free vegan muhammara dip. It’s made with roasted red peppers, walnuts, almonds, and seasonings.

Gluten-free Muhammara Dip (Roasted Red Pepper Dip)

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Top 3 red pepper dip recipes from across the web

The most viewed red pepper dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Red Pepper Dip

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The most viewed red pepper dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine