Gluten Free Roasted Red Pepper Dip
Smoky, vibrant, and deeply savory, this roasted red pepper dip is the kind of thing that disappears fast at any gathering — and it serves eight, so it's built for a crowd. Whole red bell peppers go into a hot oven until their skins are charred and blistered, and a full head of garlic roasts right alongside them, turning golden and mellow and completely irresistible. Toasted walnuts blended in with smoked paprika, cumin, and a bright hit of lemon juice give the dip a rich, nutty body with real depth. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just straightforward, wholesome cooking. A pinch of cayenne is optional if you want a little heat, and a drizzle of olive oil and fresh parsley on top make it look like something you'd pay good money for at a restaurant. Serve it at room temperature with your favorite dippers and watch it vanish.
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Learn more →Ingredients
8 servings
- 4 large red bell peppers
- 1 head garlic
- 3 tbsp olive oil, divided
- ½ cup walnuts, toasted
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil. Place the whole red bell peppers on the prepared baking sheet. Drizzle the trimmed garlic head with 1 tbsp of the olive oil, wrap it tightly in a small piece of foil, and set it on the same baking sheet.
- 2
Roast the peppers and garlic for 25–30 minutes, turning the peppers once halfway through, until the pepper skins are deeply charred and blistered on all sides and the garlic cloves are golden and completely soft when pressed.
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