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Roasted Bell pepper dip

Easy and yummy zero oil dip, pairs well with kebabs and cutlets
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dip
Cuisine: Italian
Servings: 7 tbsp
Author: Jeyashri suresh


  • 1 red bell pepper
  • 2 cloves garlic
  • 1 bird’s eye chili can replace with ½ tsp red chili powder
  • ¼ cup almonds
  • 2 tsp lemon juice
  • Salt to taste


  • Wash the red capsicum and pat dry them.
  • Roast them on an open flame till the outer skin becomes charred.
  • Allow this to cool completely.
  • Boil the almonds in water for 5 minutes.
  • Once it is cool take out the skin.
  • Take out the charred parts of the bell pepper and remove the seeds from inside.
  • Chop them roughly.
  • Blend the roasted capsicum, blanched almonds, garlic cloves and salt into a fine paste.
  • Add the lemon juice while grinding.
  • You can add little water if you feel it is too thick.
  • Roasted bell pepper dip is ready now.
  • Keep it inside the refrigerator for 30 minutes and serve with kebabs or cutlets.
  • You can serve with some cut carrots and cucumber as a healthy evening snacks


1. Instead of almonds, you can add cashew nut powder.
2. This can be used as a spread on a sandwich too.
3. Roasted bell pepper dip goes well as a salad dressing too.
4. The color of the roasted bell pepper dip depends on the red bell pepper.