Red Pepper Aioli
Inside: Learn how to make an indispensable roasted red pepper aioli in minutes and the incredible variety of ways to use it.
This roasted red pepper aioli is simple, delicious, and incredibly versatile. Made with just three main ingredients and a few seasonings, it’s sweet, smoky, creamy and flavorful. Use it as a sandwich spread, a velvety roasted bell pepper dip for chips or crudité, or a sauce for grilled chicken, seafood and steamed veggies.
Red pepper aioli is a creamy, flavorful condiment that adds a deliciously sweet-smoky flavor to anything you use it on. Its versatility is endless.
Why You’ll Love This Recipe
- Quick & Easy: Using store-bought mayo means you can whip up this aioli in no time.
- No Raw Eggs: Since it uses store-bought mayonnaise, there’s no need for raw egg yolks or tricky emulsifying.
- Incredibly Flavorful: Roasted sweet bell peppers provide a rich, smoky-sweet essence that perfectly complements the creamy base.
- Versatile: Pairs beautifully with seafood, chicken, sandwiches, roasted vegetables, or even as a dip for fries, potato chips or carrot sticks.
- Simple Ingredients: Made with just a handful of fresh ingredients you likely already have on hand.
Ingredients:
- Sweet Red Bell Peppers–save money by making roasted bell peppers quickly and easily to bring out their natural sweetness and smoky depth, or use store-bought roasted peppers for convenience.
- Garlic–adds a robust, savory bite that enhances the peppers’ flavor.
- Mayonnaise–this convenient, store-bought shortcut ensures a creamy, rich texture and flavor. We like Duke’s or Hellman’s real mayonnaise. Don’t substitute Miracle Whip.
- Salt & Pepper–to taste, for seasoning.
Step-by-step instructions:
You can skip steps 1 and 2 if you use jarred roasted peppers.
- To roast red peppers, place the whole pepper on a foil-lined baking sheet at 400°F for 30-40 minutes or until the skins are blistered and charred and the flesh is soft. Transfer the pepper to a bowl and cover it with plastic wrap. Set aside to rest until the pepper is cool enough to handle.
2. Remove the charred papery skins, the tough stem and the seeds.
3. Combine the flesh of the roasted red peppers with chopped garlic and mayonnaise in a mini food processor bowl.
4. Blend until smooth. You may have to scrape down the bowl one or two times in between pulses.
5. Transfer the roasted red pepper dip to a jar with a resealable lid and refrigerate for several hours until the mixture thickens and sets.
Pro-Tips:
- If you’re roasting your own peppers, don’t use them while they’re still hot from the oven. They should be at room temperature before blending with the other ingredients.
- Refrigerating the aioli will help thicken it. However, you can use the red bell pepper dip as soon as you process it, but it will be pretty runny.
Swaps and Variations:
- For a lighter version, swap mayonnaise for whole milk Greek yogurt. (It will have a tangier flavor).
- Garnish with fresh chopped fresh basil for a pop of color.
- Squeeze some fresh lemon juice into it for a bit of acid.
- Add ¾ teaspoon of smoked paprika or a sprinkle of Aleppo pepper for a smokier flavor.
- For a thicker, richer cheese dip, add 4 ounces of cream cheese and a teaspoon of lemon juice to the red pepper aioli and blend until well combined.
FAQs
An aioli is typically made with egg yolk and oil emulsified and seasoned with garlic, lemon juice, salt and pepper. This is more of a cheater’s version, using store-bought mayonnaise and eliminating the need to emulsify the mixture slowly.
Follow this recipe: Garlic Aioli.
If you followed this recipe, you just did.
So, is it a condiment? Is it a snack? Is it a sauce? Yes to all–this creamy red bell pepper dip is a very flexible ingredient indeed.
Uses for roasted red pepper aioli:
- We love this creamy red bell pepper dip with veggie sticks and crudité for a healthy mezze platter. Pile a platter with a blend of carrot, celery, cucumber sticks, olives and radishes, tomatoes or cooked, room temperature mini potatoes.
- It’s also good for dipping with potato chips, crackers or pita chips.
- Use as a spread for sandwiches, wraps, hoagies and more. We like it on this Chicken Panini.
- Use the red pepper dip recipe as a sauce over steamed asparagus, green beans or boiled new potatoes.
- Dress a plain chicken breast, grilled shrimp, baked fish or pan-fried crab cakes with a drizzle of the red pepper aioli.
- Skip the ketchup and top your burgers with this zesty sauce.
Make ahead:
- You can make the aioli one or two days ahead and store it in the fridge.
Storage:
- Store in an airtight container or glass jar with a lid in the refrigerator for 5-7 days.
Freezing:
- I don’t recommend freezing this aioli as it can get watery when defrosted.
More roasted bell pepper recipes:
- Mediterranean-Style Fattoush Salad
- Italian Stuffed Peppers with Ground Turkey
- Roasted Red Pepper Tomato Soup
- Open-Faced Salmon Pepper Scramble
- Mexican Stuffed Peppers
- Roasted Bell Pepper Artichoke Quiche
More creamy dip recipes:
Red Pepper Aioli
SPECIAL EQUIPMENT:
- mini food processor
INGREDIENTS:
- 1 roasted red bell pepper homemade or jarred
- ½ cup mayonnaise
- 1-2 cloves garlic minced, depending on how garlicky you like it
- pinch salt and pepper to taste
DIRECTIONS:
- Transfer 1 roasted red bell pepper (skins and seeds discarded) to a mini prep food processor. Add ½ cup mayonnaise and 1-2 cloves garlic.
- Pulse until the pepper is fully blended into the mayonnaise, scraping the sides and pulsing again if necessary.
- Season with apinch salt and pepper to taste.
- Transfer the red pepper dip to a airtight container and refrigerate for several hours or overnight for the flavors to marry and the aioli to thicken.
- Store refrigerated for up to one week.
RECIPE VIDEO:
NUTRITION:
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mmmmm. Beautiful! And so simple!
I usually do not comment on any kind of food blog/recipe BUT THIS WAS AMAZING. I made it tonight for my husband and me for dinner with the California Chicken Panini Sandwich. So delicious, looking forward to making this again VERY soon .
So simple and so good! I tried it on the smoked chicken panini and it was delicious–not too overpowering. I used roasted red peppers in a jar and they worked well. I agree with other comments, this would make a great dip, I can see it in pasta, I’d also suggest a salad dressing. This is a sure thing.
Glad you liked the aioli. I love it on that sandwich!
This is wonderful. I love the taste of roasted peppers, Mixing them with mayo and garlic sounds like a dreamy sauce, dip or spread to me 🙂
I love roasted bell pepper flavor in dips, hummus, chutney!! This Aiole looks so creamy! Can’t wait to try it!
This aioli is calling my name! Love how easy it is to make (and probably even easier to devour haha)
This is such a great idea for an aioli, Lisa! I looooooove creamy aiolis and am always excited to try new ones. This would be awesome slathered on a burger, sandwich… actually, I’d probably slather this on just about everything. Ha!
I love aioli!! this version sounds delicious! what a great recipe!
So many yes’ here. This sounds amazing for so many different things! Awesome sandwich spread, but great dip too. I can also envision using it as a pasta sauce base. Great recipe!
Looks perfect for grilled veggies! And pretty!
Thank you! It’s great for anything on the grill, or steamed asparagus, broccoli etc. Love it on a sandwich too!