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Roasted Red Pepper and Almond Dip

Rated as 4 out of 5 Stars

"This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites."
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12 m servings 73
Original recipe yields 16 servings (2 cups)


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  1. Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
  2. Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.


  • Cook's Note:
  • Nutritional yeast can be used in place of the Parmesan cheese, if desired.

Nutrition Facts

Per Serving: 73 calories; 6.3 2.2 2.1 3 132 Full nutrition

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3.6.18 I failed to pat the roasted peppers dry, and the dip was a little runny, so I just drained it for a couple minutes to reach the right texture. "Note to Self: be sure to pat the peppers...