Roasted Red Pepper Olive Oil Bread Dip

Jun 25

Written By Amelia

If you're looking for an appetizer that feels a little more special than traditional olive oil bread dip, this roasted red pepper version is packed with sweet & smoky peppers, salty capers, Parmesan, garlic, and herbs. Serve it with warm crusty bread for an easy appetizer/side dish/girl dinner- it is SO GOOD!

About This

This Roasted Red Pepper Olive Oil Bread Dip takes everything you love about a classic restaurant-style bread dip and adds sweet roasted red peppers, savory Parmesan cheese, briny capers, and fresh herbs. The result is a colorful, major flavor-packed appetizer that's simple to make but impressive enough for entertaining- everyone will want the recipe! Whether you're hosting friends, building a charcuterie board, or just looking for something delicious to snack on with fresh bread, this dip delivers!!

Why You'll Love

Easy to make with simple ingredients
Perfect appetizer for parties and gatherings
Loaded with sweet, savory, and tangy flavors
Great for charcuterie boards and wine nights
Can be made ahead of time
Naturally vegetarian
Delicious with bread, crackers, or fresh vegetables

Ingredients You'll Need

Roasted red peppers
Extra virgin olive oil
Capers
Garlic
Balsamic vinegar
Fresh thyme
Dried oregano
Crushed red pepper flakes
Kosher salt
Black pepper
Parmesan or Pecorino cheese

How to Make

Start by roasting and peeling the red peppers, then finely chop them and add them to a bowl with olive oil, capers, garlic, balsamic vinegar, Parmesan cheese, and seasonings. Stir everything together until well combined, then refrigerate for at least 30 minutes to allow the flavors to meld. Serve at room temperature with warm crusty bread for dipping.

Tips for Success

Use high-quality extra virgin olive oil for the best flavor.
Allow the dip to chill before serving so the flavors can develop.
Bring the dip to room temperature before serving.
Reserve any juices from the roasted peppers and add them to the dip.
Toast or grill the bread for extra flavor and texture.
Finely chop the peppers so they're easy to scoop onto bread.

Frequently Asked Questions

Can I make this ahead of time?
Yes. In fact, the flavor improves after a few hours in the refrigerator. It can be made up to 2 days in advance.

Can I use jarred roasted red peppers?
Absolutely. Jarred roasted red peppers work well and save time.

How long does it last?
Store leftovers in an airtight container in the refrigerator.

What bread is best for dipping?
Crusty baguette, sourdough, ciabatta, and focaccia are all excellent choices.

Can I make it spicy?
Yes. Increase the crushed red pepper flakes to taste.

What to Serve With

Toasted baguette slices
Grilled sourdough bread
Bubbly focaccia!
Burrata cheese
Fresh mozzarella
Prosciutto and salami
Marinated olives
Charcuterie boards
Roasted vegetables
A crisp white wine or light red wine

More Recipes You’ll Love

Roasted Red Pepper Olive Oil Bread Dip

Yield: 4

Author: Amelia is NOT a Chef

Prep time: 15 MinCook time: 15 MinInactive time: 30 MinTotal time: 1 Hour

This Roasted Red Pepper Olive Oil Bread Dip combines sweet roasted red peppers, rich olive oil, salty capers, Parmesan, garlic, and herbs into an easy appetizer that's packed with flavor. Whether you roast the peppers in the oven or on the grill, this colorful dip comes together with minimal effort and is perfect served with warm crusty bread for entertaining, happy hour, or a simple snack.

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Ingredients

3 large roasted red peppers, finely chopped
1/3 cup extra virgin olive oil
2 tablespoons capers, drained and chopped
2 cloves garlic, finely grated
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup finely grated Parmesan or Pecorino

Instructions

Assembly

Add the roasted red peppers, olive oil, capers, garlic, balsamic vinegar, thyme, oregano, red pepper flakes, salt, pepper, and Parmesan to a bowl.
Stir until well combined.
Cover and refrigerate for at least 30 minutes, or overnight, to allow the flavors to meld.
Remove from the refrigerator 15–20 minutes before serving.
Transfer to a shallow serving bowl and serve with warm crusty bread.

Roasted Red Pepper Cooking Instructions

Oven Method
Position an oven rack about 6 inches from the broiler and preheat the broiler to high.
Place the red bell peppers on a baking sheet. Broil, turning every few minutes, until the skins are blackened and blistered on all sides, about 10–15 minutes total.
Transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a paper bag and fold the top closed. Let them steam for 10–15 minutes.
Once cool enough to handle, peel away the charred skins. Remove the stems and seeds, then slice or chop the peppers as desired.
Reserve any juices released from the peppers and add them to your recipe for extra flavor.
Grill Method
Preheat a grill to medium-high heat (about 400–450°F).
Place the whole peppers directly on the grill grates.
Grill, turning every few minutes, until the skins are charred and blistered on all sides, about 10–15 minutes.
Transfer the peppers to a bowl and cover tightly, or place them in a paper bag. Let steam for 10–15 minutes.
Peel away the charred skins, remove the stems and seeds, and slice or chop as desired.
Reserve any juices released from the peppers and add them to your recipe.
Tip: Roasted peppers can be made up to 3 days in advance and stored in an airtight container in the refrigerator. For the best flavor, allow them to come to room temperature before using.