Smoky Roasted Pepper Dip

posted in: Recipes, Snacks, Spreads and Dips | 9


I was browsing through a cooking magazine recently when I came across a recipe for a red pepper dip accompanied by homemade pita chips. One of my favorite enchilada recipes leaves me with half a jar of roasted red peppers, and my falafel recipe leaves me with a couple of leftover pitas, so I thought this was a perfect way to use up some ingredients languishing in my freezer.

When I had the ingredients later, I couldn’t find the recipe. Then I decided that I didn’t need someone else’s recipe for something simple like this, so I came up with my own.  What I ended up with is a riff on the Spanish romesco sauce, but smoky and with a deeper flavor. We could not get enough of this. I will definitely be making it again.

I am sending this to Weekend Herb Blogging, the blog event created by Kalyn of Kalyn’s Kitchen and now managed by Haalo of Cook (Almost) Anything. This week the event is being hosted by Lucia of Torta di Rose.

Smoky Roasted Pepper Dip

Yield: 1 cup

See the end for instructions for making the pita chips. This is also great with tortilla chips.


  • 3/4 cup diced roasted piquillo or red peppers (I used half of a 12-ounce jar)
  • 1/2 cup sliced blanched almonds
  • 1 clove garlic, coarsely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 2 teaspoons red wine or sherry vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Puree all of the ingredients, red peppers through black pepper, in a food processor.

To make the pita chips, preheat the oven to 400 F. Cut 2 or 3 small pita rounds into 4 pieces and then separate the pieces into halves. Brush both sides lightly with olive oil. Bake in a single layer for 6-8 minutes until just starting to brown.

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9 Responses

  1. So pleased to have found your beautiful blog (via Green Gourmet Giraffe). I love romesco sauce! I made a vegan pizza this summer topped with romesco sauce and grilled vegetables which was very tasty then used the leftovers as a dip :)

    • Ooh, romesco sauce on a pizza sounds terrific and I love pizza with grilled vegetables. I must try that someday!

  2. […] of Chez Cayenne from Houston, Texas USA, with her Smoky roasted pepper dip, a perfect way to use up some […]

  3. That pepper sauce is to drool over, right up my alley.

    Best wishes on your new domain, Claire!

  4. I make a roasted pepper dip with almonds too. But my recipe does not have the lovely smoky notes yours has. I can’t wait to try your mix of spices.

  5. Thanks, Simona! The smoky notes are my favorite part, I think.

  6. Very delicious. My husband wanted the bowl for himself. I used it on top on hummus. Yum.

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