Red Pepper Dip without Dairy

This dairy-free Red Pepper Dip is easy to make in just five minutes. It starts with a jar of roasted red peppers, then raw almonds provide a creamy texture, while fresh garlic and smoked paprika enhance the flavor. It’s a delicious quick dip for entertaining or a tasty condiment to elevate a weeknight dinner.

You can prepare the dip with a hand blender or food processor. Using a hand blender lets you blend everything directly in a large jar, which can then double as storage. This provides a simple, hassle-free option that cuts down on cleanup.

Healthy red pepper dip

This red pepper dip is a healthy alternative to other varieties, without compromising on taste:

• No dairy: Made without any dairy, this dip is a great option for those with lactose intolerance or following a plant-based diet. Almonds provide a natural, healthy creaminess without the need for heavy creams or cheeses.
• Packed with nutrients: Roasted red peppers are rich in vitamins A and C, while almonds, extra virgin olive oil and fresh garlic offer healthy fats, protein and antioxidants.
• No added sugars: Naturally sweetened by roasted red peppers, this recipe avoids unnecessary added sugars often found in store-bought dips.

Ingredients for dairy free red pepper dip

• Roasted red peppers: Form the base of the dip. A jar of peppers that have been marinated in a mixture of vinegar and salt works well for flavor and convenience.
• Almonds: Raw almonds help to make the dip creamy without the need for dairy. Cashew nuts work well as a substitute if preferred.
• Garlic: Freshly minced garlic gives the dip a kick. Adjust the amount used to taste, or substitute garlic powder for a milder alternative.
• Smoked paprika: Adds depth of flavor to the dip and pairs nicely with the red peppers and almonds.
• Extra virgin olive oil: A small amount of olive oil brings the dip together. Extra virgin olive oil is a great option for added health benefits.
• Salt and black pepper: For seasoning the dip to taste.

What to serve with red pepper dip

Red pepper dip is super versatile and makes a great addition to any meal. Here are some ways to enjoy it:

• Use it as a condiment with meats like chicken, steak, or seafood
• Dollop it over salads or vegetable bowls
• Top baked potatoes with a generous serving
• Serve it in a bowl alongside crackers or fresh, crunchy vegetables
• Spread it on rice cakes and top with sliced boiled eggs
• Stir it through pasta for extra flavor

How to store red pepper dip

Store leftover red pepper dip in an airtight container in the fridge for up to five days. If you would like to keep it fresh longer, you can freeze it in a freezer-safe container for up to three months. To defrost, leave it in the fridge overnight and give it a good stir before serving.

More savory snack ideas

• Vegan Black Bean Dip
• Easy Gluten Free Flatbread
• Baked Chickpea Fritters
• Creamy Vegan Tahini Ranch Dressing
• Easy Hummus without Lemon and Garlic

Check out the Snack Recipes page for more ideas.

Red Pepper Dip without Dairy Recipe

Notes

1. Red peppers – Drain the peppers and shake off as much liquid as possible before using in the recipe. I find that a 12 oz / 340 g jar of whole peppers usually gives about 8 oz / 220 g once drained.
2. Garlic – Half a clove of garlic gives the dip a kick without being too overpowering. Add more to taste if desired. If you don’t enjoy raw garlic, you could use garlic powder instead.
3. Blending the dip – Blending the dip in a large jar with a hand blender saves on washing up, since the jar can then double as storage. You can see the jar that I use in the recipe video above.
4. Storage – Store the dip in an airtight container in the fridge for up to 5 days. It may start to separate as it sits in the fridge, so give it a stir before serving.

Nutrition Facts

• Serving size: 1/4 cup
• Energy: 168 Calories / 703 Kilojoules
• Total Fat: 14.9 g
• Saturated Fat: 1.3 g
• Total Carbohydrate: 2.6 g
• Dietary Fiber: 2.6 g
• Sugars: 2.5 g
• Protein: 5.5 g
• Sodium: 130 mg
• Potassium: 1 mg