Roasted capsicum dip

Roasted capsicum dip features smoky roasted red peppers blended with pecans, garlic, and spices, creating a creamy and zesty spread. It's perfect for dipping with bread, crackers, or veggies, and is simple to make in just a few easy steps.

02 Jan 2026
Cook time 25 min
Prep time 600 min

Ingredients:

2 red peppers
1/2 cup pecans
2 garlic cloves
1 tsp chili powder
1 tsp dried coriander
2 tbsp lemon juice
1/4 cup fresh parsley

Roasted capsicum dip is a delicious and healthy choice for any occasion. It combines the smoky flavor of roasted red peppers with the nutty taste of pecans and a zesty kick from garlic and chili powder. This vibrant dip is perfect for serving with bread, crackers, or fresh vegetables. It's easy to make and sure to wow your guests!

Instructions:

1. Preheat the Oven:
- Preheat your oven to 200°C (390°F).

2. Prepare the Red Peppers:
- Cut the red peppers in half and remove the seeds and membranes.
- Place the pepper halves skin-side up on a baking tray lined with parchment paper.

3. Roast the Peppers:
- Put the tray in the preheated oven and roast the red peppers for about 20-25 minutes, or until the skins are blistered and charred.
- Remove the tray from the oven and allow the peppers to cool. Once cooled, peel off the skins and discard them.

4. Toast the Pecans:
- While the peppers are roasting, place a pan on medium heat and add the pecans.
- Toast the pecans for about 5 minutes until they are fragrant and lightly browned, stirring occasionally to prevent burning.
- Once toasted, set aside to cool.

5. Blend the Ingredients:
- In a food processor, add the roasted red peppers, toasted pecans, garlic cloves, chili powder, dried coriander, lemon juice, and fresh parsley.
- Blend the mixture until smooth and well combined. If the consistency is too thick, you can add a little water to achieve the desired texture.

6. Season and Serve:
- Taste and adjust seasoning as needed, adding a pinch of salt or additional lemon juice if required.
- Transfer the dip to a serving bowl.

7. Garnish and Enjoy:
- Garnish with a sprinkle of chopped fresh parsley or a dash of chili powder for extra color.
- Serve with pita bread, crackers, or vegetable sticks.

This roasted capsicum dip is not only flavorful but also packed with nutrients. The smokiness of the roasted peppers, the crunchiness of pecans, and the freshness of parsley make this dip a crowd-pleaser. Serve it at your next gathering or enjoy it as a healthy snack. Happy dipping!

Roasted capsicum dip FAQ:

How long do I roast the red peppers?

Roast the red peppers for about 20-25 minutes in a preheated oven at 200°C (390°F) until the skins are blistered and charred.

What can I use instead of pecans in this dip?

You can substitute the pecans with other nuts like walnuts or almonds, or use seeds such as sunflower or pumpkin seeds for a nut-free option.

How should I store leftover roasted capsicum dip?

Store any leftover dip in an airtight container in the refrigerator for up to 3-5 days. Make sure to cover the surface with plastic wrap to prevent oxidation.

What’s the best way to achieve a smooth consistency in the dip?

If the dip is too thick after blending, gradually add a little water until you reach your desired texture. Mixing well will help create a smooth consistency.

Can I make this dip ahead of time?

Yes, you can prepare the dip a day in advance. Just store it in the fridge and let it sit at room temperature for 30 minutes before serving to enhance the flavors.

Cooking Tips:

- Ensure the red peppers are roasted thoroughly for a rich, smoky flavor. You can roast them in the oven or over an open flame.

- Allow the roasted peppers to cool before blending to make the process easier and to avoid splattering.

- For a smoother consistency, you can peel the skin off the roasted peppers.

- Toast the pecans lightly in a dry pan to enhance their nutty flavor before adding them to the dip.

- Feel free to adjust the amount of chili powder according to your preference for spiciness.

- Fresh parsley adds a burst of flavor and color, but you can substitute it with other fresh herbs like cilantro if you prefer.

Nutrition Facts

4 Servings
Calories 130kcal
Protein 2.43g
Carbohydrates 7g
Fiber 3.02g
Sugar 2.57g
Fat 11g

Roasted capsicum dip