Healthy Roasted Red Pepper & Romano Dip

This post contains affiliate links to items that I use and love. If you click on one of my links to buy something, I may earn a small commission, which helps me keep the lights on. Go team go!

This healthy and light vegetable dip tastes just like pizza. Yes – you heard that right. Pizza. Or at least that’s what my mom said (with surprise) as I asked her to try my healthy roasted veggie dip.

The one thing I absolutely love about this dip, is the smell that fills the whole house. Some people like that bacon all day smell, but for me I love the smell of roasted red peppers, tomatoes, onions… garlic…

Absolute bliss.

Ingredient Notes…

This dip is simple, and with all things simple make sure you focus on fresh and delectable.

Go big. Get the beautiful peppers and the bouncy tomatoes. Grab some high quality cheese from the cheese counter and a good (somewhat overpriced) sea salt.

Make sure the basil is robust and fragrant.

This is the time that you go to that boujee restaurant or a local farmers market, because without delightful ingredients, this dip might womp-womp out on you.

Here are the highlights on picking out the right things:

Fresh Veggies – Key word: fresh. Pick out the best of the best, ideally in season or local if at all possible.

Fresh Basil – If you can swing for living basil, that will yield the best results. If not, just pay attention to the texture and coloring. Basil shouldn’t be limp, dry, or graying.

Salt and Pepper – I use smoked sea salt and fresh ground peppercorn, but table salt and pepper will do.

Instruction Notes…

Please note that you can optionally strain liquid from the dip prior to storing. I highly recommend doing this as it prevents separating in the fridge. If you don’t have time, no worries, simply stir any excess liquid that might rise while in the fridge back into the dip prior to eating.

Substitutions…

How to make it Dairy-Free, Vegan, Paleo -Swap the cheese with 3 oz of pine nuts or walnuts and don’t skip the straining step. This makes a delish vegan roasted red pepper pesto and it is simply to die for. *tried and true

Tools & Equipment…

Cookie Sheet, for roasting – I love the Nordic Ware baking sheets w/ the recessed grooves, as it provides better air circulation.

Food Processor, for blending all of the delicious roasted goodies together.

Fine Mesh Sieve, for straining – I’m a firm believer that the fine mesh sieve, in multiple sizes, is one of the cheapest and yet underrated kitchen tools. You can use it for straining, draining, scooping things from boiling water, frying things in oil (homemade potato chips), dusting cakes with cocoa or powdered sugar, straining pickled veggies… really endless opportunities there. But most importantly, it’s so much less of a pain to wash and store than a colander.

Fun Sea Salts, for tastiness – I love infused and smoked sea salts for pretty much everything, but they especially shine in simple recipes like this one.