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Mary Berry Roasted Red Pepper Dip

Mary Berry Roasted Red Pepper Dip - recipe card
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A silky, smoky dip made from charred red bell peppers blended with tangy Greek yogurt and a hint of garlic. Perfect as a starter with crudités or warm pitta bread, this British-style appetizer balances sweetness and acidity with a creamy finish.

Ingredients

Scale
  • 3 large red bell peppers (about 1 1/2 lb total)
  • 2 cloves garlic, unpeeled
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup full-fat Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional, for garnish)
  • 1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil for easy cleanup. Place the whole red bell peppers and the unpeeled garlic cloves on the sheet. Drizzle with 1 tablespoon of the olive oil and rub to coat evenly — this prevents sticking and aids even charring.
  2. Roast the peppers and garlic for 25–30 minutes, turning the peppers once with tongs at the halfway mark, until the pepper skins are blistered and deeply charred in spots, and the garlic cloves are soft when squeezed gently. If the peppers aren’t sufficiently charred, place them directly under a broiler for 2–3 minutes, watching carefully to avoid burning.
  3. Remove the baking sheet from the oven. Immediately transfer the hot peppers to a medium bowl and cover tightly with plastic wrap — this traps steam and makes the skins easy to peel. Let the peppers steam for 10 minutes. Allow the garlic to cool on the sheet until cool enough to handle.
  4. While the peppers steam, squeeze the roasted garlic cloves from their skins into a small bowl. Mash with a fork into a smooth paste. Set aside — the roasting mellows the garlic’s sharpness into a sweet, nutty flavor that complements the peppers.
  5. After steaming, peel the blackened skins off the peppers. Use your fingers or a paper towel to rub off the charred bits; do not rinse under water as it washes away flavor. Cut each pepper open, remove the stem and seeds, and place the flesh in the bowl of a food processor fitted with the metal blade.
  6. Add the roasted garlic paste, the remaining 1 tablespoon olive oil, Greek yogurt, lemon juice, kosher salt, and black pepper to the food processor. Pulse 5–6 times to break down the peppers, then process continuously for 30–40 seconds until the dip is completely smooth and creamy. Scrape down the sides once with a spatula to ensure even consistency.
  7. Taste and adjust seasoning: add more salt or lemon juice if needed — the dip should be bright and slightly tangy. For a smokier flavor, stir in the smoked paprika at this stage. Avoid overprocessing, which can make the dip loose; stop when it is thick and spreadable.
  8. Transfer the dip to a serving bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld — this step is essential for depth. Before serving, drizzle with a little olive oil, sprinkle the smoked paprika and parsley over the top, and serve with pitta chips, crudités, or warm bread.

Notes

Store the dip in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 3 months; thaw overnight in the fridge, then stir well before serving. To reheat (if desired warm), place in a small saucepan over low heat, stirring occasionally, until just warmed through — do not boil or the yogurt may curdle. Serve at room temperature for best flavor.

Nutrition

Keywords: roasted red pepper dip, Mary Berry dip, British appetizer, creamy pepper dip, smoky pepper spread, easy snack, party dip, vegetarian appetizer, roasted red pepper yogurt dip, homemade dip

Find it online: https://maryberrycooks.co.uk/mary-berry-roasted-red-pepper-dip-recipe/