Roasted Red Pepper & Sun-Dried Tomato Dip
November 15, 2025
Easy 5-ingredient roasted pepper dip
This roasted red pepper and sun-dried tomato dip is such an easy recipe, but has quickly become one of my favorites. The peppers roast until soft and lightly charred, giving the dip a gentle sweetness, while the sun-dried tomatoes bring a rich, concentrated tomato flavour that ties everything together without needing any cream or cheese. Everything blends into a smooth, vibrant dip that's lovely with crackers, fresh vegetables, or alongside a simple salad. Healthy, naturally vegan, and made with just a few everyday ingredients.
Ingredients
Ingredients
- 2 large red bell peppers
- 40 g (¼ cup) sun-dried tomatoes, drained (if oil-packed) or soaked 10 min in hot water (if dry)
- 1 tbsp olive oil (use some from the tomato jar if possible — extra flavour)
- Juice of half a lemon
- ½ tsp smoked paprika
- Salt & black pepper, to taste
Instructions
1. Roast the peppers
- Preheat oven to 200°C (392°F). Place whole peppers on a baking tray and roast for 20–25 minutes, until soft and lightly charred.
2. Blend the dip
- Add roasted peppers, sun-dried tomatoes, olive oil, lemon juice, and smoked paprika to a blender or food processor. Blend until smooth and silky. Taste and season with salt and black pepper.
Serving Suggestions
- •Serve with Carrot sticks, cucumber, bell pepper, celery, or seeded crakers.
- •Use it on toast, in sandwiches, or spread inside wraps.
- •As a side to salads or mains: Adds colour and a nice contrast to leafy, grain, or bean salads. Or serve it on the side of grilled chicken or red meat.
- •With roasted vegetables: Works especially well with roasted zucchini, sweet potato, aubergine, or cauliflower.
Storage & Meal Prep
- •Fridge: Store in an airtight container for 3–4 days.
- •Freezer: You can freeze it for up to 2 months. Thaw in the fridge overnight and blend again if it separates slightly.
- •Make ahead: It tastes even better the next day as the flavours deepen, so it's great for meal prep.
Variations & Substitutions
- •Add heat: Add a pinch of chilli flakes or a little harissa for a spicier dip.
- •For a creamier dip: Blend in 1–2 tbsp tahini or 1–2 tbsp plain Greek yogurt (not vegan).
- •Swap sun-dried tomatoes: If you don't have any, use 1 fresh tomato (roasted alongside the peppers) or 2–3 tbsp tomato paste for depth.
- •Add herbs: Blend in a small handful of basil, parsley, or fresh oregano for a more Mediterranean flavour.
- •Make it lighter: Add 1–2 tsp water or olive oil until it reaches the texture you like.
Enjoy!
This roasted red pepper and sun-dried tomato dip is such an easy recipe, but has quickly become one of my favorites. The peppers roast until soft and lightly charred, giving the dip a gentle sweetness, while the sun-dried tomatoes bring a rich, concentrated tomato flavour that ties everything together without needing any cream or cheese. Everything blends into a smooth, vibrant dip that's lovely with crackers, fresh vegetables, or alongside a simple salad. Healthy, naturally vegan, and made with just a few everyday ingredients.
Ingredients
Ingredients
- 2 large red bell peppers
- 40 g (¼ cup) sun-dried tomatoes, drained (if oil-packed) or soaked 10 min in hot water (if dry)
- 1 tbsp olive oil (use some from the tomato jar if possible — extra flavour)
- Juice of half a lemon
- ½ tsp smoked paprika
- Salt & black pepper, to taste
Instructions
1. Roast the peppers
- Preheat oven to 200°C (392°F). Place whole peppers on a baking tray and roast for 20–25 minutes, until soft and lightly charred.
2. Blend the dip
- Add roasted peppers, sun-dried tomatoes, olive oil, lemon juice, and smoked paprika to a blender or food processor. Blend until smooth and silky. Taste and season with salt and black pepper.
Serving Suggestions
- •Serve with Carrot sticks, cucumber, bell pepper, celery, or seeded crakers.
- •Use it on toast, in sandwiches, or spread inside wraps.
- •As a side to salads or mains: Adds colour and a nice contrast to leafy, grain, or bean salads. Or serve it on the side of grilled chicken or red meat.
- •With roasted vegetables: Works especially well with roasted zucchini, sweet potato, aubergine, or cauliflower.
Storage & Meal Prep
- •Fridge: Store in an airtight container for 3–4 days.
- •Freezer: You can freeze it for up to 2 months. Thaw in the fridge overnight and blend again if it separates slightly.
- •Make ahead: It tastes even better the next day as the flavours deepen, so it's great for meal prep.
Variations & Substitutions
- •Add heat: Add a pinch of chilli flakes or a little harissa for a spicier dip.
- •For a creamier dip: Blend in 1–2 tbsp tahini or 1–2 tbsp plain Greek yogurt (not vegan).
- •Swap sun-dried tomatoes: If you don't have any, use 1 fresh tomato (roasted alongside the peppers) or 2–3 tbsp tomato paste for depth.
- •Add herbs: Blend in a small handful of basil, parsley, or fresh oregano for a more Mediterranean flavour.
- •Make it lighter: Add 1–2 tsp water or olive oil until it reaches the texture you like.
Enjoy!
