Roasted Red Pepper & Tomato Dip
There are some recipes that don’t need to be complicated to feel special, and this is one of them.
This roasted red pepper and tomato dip starts with simple vegetables, roasted just long enough to concentrate their flavor, then folded into a creamy base that’s balanced, savory, and not overpowering. It’s the kind of dip that works just as well on a holiday board as it does pulled out of the fridge on a quiet afternoon.
It’s also a make-ahead recipe, which I always appreciate when entertaining or planning meals ahead.
Why roasting makes the difference
Roasting transforms both the tomatoes and the red pepper in a way that raw ingredients just can’t match.
The cherry tomatoes soften and become jammy, with their natural sweetness concentrated. The red bell pepper blisters and softens, developing a deeper, almost smoky flavor once the skin is removed. A couple of garlic cloves roast right alongside, mellowing into something sweet and aromatic instead of sharp.
Nothing fancy here, just letting heat do what it does best.
What to serve it with
This dip is creamy but not heavy, which makes it versatile when it comes to what you serve alongside it.
For something crisp and sturdy, crackers are an easy choice. Look for ones that aren’t overly seasoned so they don’t compete with the roasted vegetables. Simple wheat crackers, seeded crackers, or thin crostini all work well and hold up to the dip without breaking.
If you prefer something lighter, a fresh crudité board is a great option. Raw vegetables add contrast and balance to the richness of the dip. Bell pepper strips, cucumber slices, carrots, celery, and radishes all pair beautifully and keep things feeling fresh.
This dip works just as well in the center of a casual snack board as it does as part of a more composed appetizer spread, so choose what fits the moment.
Roasted Red Pepper & Tomato Dip
Ingredients
Roasted Vegetables
- 1 cup tomatoes, halved if large
- 1 red bell pepper, halved, seeds and membranes removed
- 2 cloves garlic, peeled
- 1 tsp Italian seasoning
- 1/2 tsp avocado oil
- Pinch of kosher salt
Creamy Base
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp white pepper
- 1/2 tsp kosher salt
Instructions
1. Roast the vegetables
Preheat oven to 425°F.In a bowl, combine the cherry tomatoes and garlic. Add the Italian seasoning, avocado oil, and a pinch of kosher salt, then toss to coat.Cut the red bell pepper in half and remove the seeds and membranes. Rub the skin side of the pepper along the inside of the tomato bowl to lightly coat it with the remaining oil and seasoning.Transfer the tomatoes and garlic to a baking sheet, spreading them out so the tomatoes have space. Place the bell pepper halves cut-side down on the sheet.Roast for 15–20 minutes, until the pepper skin is blistered and the tomatoes are soft and jammy.2. Prepare the base while the vegetables roast
In a bowl, mix together the cream cheese, mayonnaise, onion powder, garlic powder, Italian seasoning, white pepper, and kosher salt until smooth. This can be done with a mixer or by hand. Set aside.3. Steam, peel, and chop
Remove the vegetables from the oven. Loosely cover the peppers with a towel and let them steam and cool for a few minutes, then peel off and discard the skins.Chop the roasted vegetables finely or more roughly, depending on the texture you want in your dip.4. Combine and chill
Fold the chopped roasted vegetables into the cream cheese base until evenly incorporated.Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.5. Serve
Serve cold with crackers, crostini, or fresh vegetables.
Notes
- This dip improves as it sits, making it ideal for make-ahead entertaining.Texture is flexible, finely chopped for a smoother dip or rough-chopped for a more rustic feel.