Food Recipes Roasted Red Pepper Dip 4.0 (4) 1 Review This savory dip deserves to be on every party platter from here on out. By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on November 17, 2022 Rate PRINT Share Close Photo: Victor Protasio Prep Time: 10 mins Total Time: 20 mins Servings: 10 It’s wonderful what a jar of roasted red bell peppers can do. Blended with just a few other pantry ingredients, this vibrant dip is a shining star on any party platter. The cashews in the mix make this dip ultra-creamy without having to add any dairy at all. It’s got a subtle hint of smoke thanks to the smoked paprika, but if you'd rather skip the smokiness, reach for standard sweet paprika instead. And be sure to take a couple of minutes to caramelize the tomato paste—it concentrates the sugars and adds a big umami punch to this craveable dip. Ingredients 1/4 cup plus 2 tablespoons olive oil, divided 2 clove garlic, chopped 1 teaspoon smoked paprika 1/4 teaspoon crushed red pepper (optional) 1/4 cup tomato paste 1 cup roasted unsalted cashews 2 12-oz. jars roasted red bell peppers, drained and rinsed 2 teaspoons red wine vinegar 1 1/2 teaspoons kosher salt Flaky sea salt, for garnish Crudités Pita chips Directions Heat 1/4 cup oil in a small skillet over medium. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add paprika and, if using, crushed red pepper; cook, stirring constantly, until spices are fragrant and slightly darker in color, about 30 seconds. Carefully stir in tomato paste; cook until evenly mixed and heated through (mixture won’t be completely smooth), about 2 minutes. Transfer to a small bowl and let stand for 10 minutes. Place cashews in a food processor. Process until fine, about 30 seconds. Add roasted peppers, vinegar, kosher salt, tomato paste mixture, and remaining 2 tablespoons oil. Process, scraping down sides of bowl once or twice, until mostly smooth, 30 seconds to 1 minute. Spoon mixture into a bowl and garnish with flaky sea salt. Serve with crudités, pita triangles, and/or pita chips. Rate It Print