Red Pepper Dip with Olives
This Roasted Red Pepper Dip is smoky, creamy, and packed with bold Mediterranean flavors. Made with roasted peppers, chickpeas, garlic, and olive oil, it’s an easy-to-make appetizer that’s perfect for entertaining. Garnished with fried olives and fresh parsley, it pairs beautifully with crostini or crackers for dipping.
Servings: 8 servings
Calories: 209kcal
Ingredients
- ½ cup chopped walnuts
- 3 red peppers seeds removed, halved
- ½ cup extra-virgin olive oil plus more
- 2 ½ teaspoon kosher salt divided, plus more
- 1 head garlic top trimmed to expose the cloves
- ½ cup canned chickpeas drained
- 3 tablespoon fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- ½ cup rough chopped parsley plus additional for serving
- ½ cup green olives pitted and chopped
Instructions
- Preheat your oven to 450°F.
- Rub the peppers with olive oil, season with ½ teaspoon salt, and arrange them cut side down on a baking sheet. Cut the top off a garlic bulb to expose the cloves, drizzle with olive oil, sprinkle with salt, and loosely wrap in foil. Place the garlic on the baking sheet with the peppers.
- Roast the peppers and garlic for 20-25 minutes, or until the pepper skins are charred and bubbling.
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. Open the foil-wrapped garlic and let it cool.
- Once the peppers are cool enough to handle, peel off the charred skins and place the peppers in a blender or food processor. Pinch the garlic bulb’s base to squeeze the roasted cloves into the blender.
- Add ½ cup olive oil, walnuts, chickpeas, lemon juice, black pepper, paprika, and chopped parsley to the blender. Blend until smooth, about 10-20 seconds. Set the dip aside to cool.
- Heat a drizzle of olive oil in a skillet over medium-high heat. Add the olives and cook for about 5 minutes, stirring occasionally, until lightly charred.
- Spoon the red pepper dip into a shallow serving bowl, using the back of a spoon to create swirls or divots in the surface. Top with the fried olives and extra parsley, then serve with crostini, crackers, or fresh vegetables.
Notes
Scroll up to view a visual walkthrough of the recipe.
Time-Saving Tip: If you’re in a rush, use pre-roasted peppers instead of roasting your own, however, the dip may turn out a little thinner and with slightly less flavor.
Char Thoroughly: Roast the bell peppers until the skin is black and blistered. This will make peeling easier and ensure a smoky flavor.
Add Acidity: Add more lemon juice to brighten the dip and balance the flavors of the peppers, if necessary.
Chill Before Serving: Let the dip sit in the fridge for at least 30 minutes to allow the flavors to meld.
Repurpose Leftovers: Use as a spread for sandwiches, a sauce for pasta, or a topping for grilled chicken or fish.
Make ahead: Make the dip a day in advance to allow the different ingredients to meld and enhance its flavor. When making the dip ahead of time, fry the olives the day of to ensure they stay crispy.
Storage: Keep the dip in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 209kcal | Carbohydrates: 7g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 892mg | Potassium: 195mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1874IU | Vitamin C: 65mg | Calcium: 32mg | Iron: 1mg