Creamy Potato and Roasted Red Pepper Dip is a smooth, savory dip that combines tender potatoes, smoky roasted red peppers, garlic, and olive oil for a rich and hearty flavor. It’s a perfect appetizer for gatherings, ideal for spreading on bread or serving with crisp vegetables and chips. The roasted peppers add sweetness and color, while the potatoes make it satisfyingly creamy without any dairy.
Ingredients
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2 medium russet potatoes, peeled and cut into chunks
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2 roasted red bell peppers, peeled and chopped (jarred or homemade)
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2 cloves garlic, minced
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3 tablespoons olive oil
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1 tablespoon lemon juice
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½ teaspoon smoked paprika
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Salt and black pepper to taste
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Optional: pinch of red pepper flakes for spice
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Fresh parsley for garnish
Cooking Time
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
Serving
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Serves 6
Instructions
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Cook the potatoes:
Bring a pot of salted water to a boil and add the potato chunks. Cook until tender, about 15–18 minutes. Drain and let cool slightly. -
Blend the dip:
In a food processor, combine cooked potatoes, roasted red peppers, garlic, lemon juice, smoked paprika, and olive oil. Blend until smooth and creamy. -
Season:
Add salt, black pepper, and a pinch of red pepper flakes if desired. Blend again to mix well. -
Adjust texture:
If the dip feels too thick, add a tablespoon or two of warm water or more olive oil until it reaches your preferred consistency. -
Serve:
Transfer to a serving bowl and drizzle with a little olive oil. Garnish with chopped parsley. Serve warm or at room temperature with pita chips, baguette slices, or fresh vegetables.
Tips
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Use roasted garlic instead of raw for a milder, sweeter flavor.
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For extra creaminess, mix in a spoonful of Greek yogurt or sour cream.
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Leftovers keep well in the fridge for up to 3 days.
Nutrition (per serving)
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Calories: 180
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Fat: 9g
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Carbohydrates: 22g
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Protein: 3g
This Creamy Potato and Roasted Red Pepper Dip brings together comforting potato richness and smoky pepper sweetness, making it a crowd-pleasing snack for any occasion.
