Roasted Pepper Dip

Roasting peppers brings out their sweetness and combining them with garlic and chilli just makes the perfect roasted pepper dip to serve over roasted potatoes or vegetables. Don't overthink it though. Just put peppers and whole lot of vegetables on baking trays and bake for 20 min at 175 degrees C. Then, you are sorted not only for a dip but also for your veggies for couple of days ahead.

Prep Time: 5 min (except roasting)

Cooking Time:

Serves 2 - 3


  • 200 gr roasted red/yellow sweet peppers (1 large pepper or a small bag of small peppers)
  • 150 gr silken tofu
  • 2 garlic cloves
  • 1 tsp garlic powder
  • 2 tbs lemon juice
  • 0.5 tbs nutritional yeast
  • 1 tsp chilli flakes
  • salt/pepper if required


Put all ingredients into a blender or a food processor and process until smooth.

If the pepper dip is too liquid, add 1 tbs of gluten-free oats.

Store in an airtight container in the fridge for up to 3 days.

Note: as you chill the dip, it’ll become naturally thicker, especially if you are using oats.