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–+ servings
A bowl of roasted bell pepper dip on a veggie platter.
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4.67 from 12 votes

Red Pepper Aioli

Use this red bell pepper dip as a sandwich spread, snacking dip or sauce for chicken, fish and veggies. It's so versatile and delicious.
Course Side Dish
Cuisine American
Keyword aioli, dipping sauce, sandwich spread, special sauce
Dietary Restrictions Dairy-Free, Gluten-Free, keto, Low-Carb, Paleo, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 200kcal
Author Lisa Lotts

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
US Customary - Metric

Instructions

  • 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.

Video

Nutrition

Calories: 200kcal | Carbohydrates: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 179mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 38.2mg | Iron: 0.2mg