Vegan Red Pepper Dip

This is sweet and smoky and perfect as a dip, or served on the side with just about anything

Serves 2-4

  • 1 red pepper cut into strips
  • 1 red onion sliced
  • 1 large whole clove garlic
  • ½ tsp smoked paprika (optional)
  • 1 tsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ tsp salt & pepper

Mix all the ingredients together so everything is lightly coated with olive oil. Add more oil if needed.

Place into a shallow baking tin and roast at 180C for 25 mins.

Allow to cool slightly, then blend until smooth. Taste for seasoning and add more salt and pepper to your taste. The dip should be sweet, smoky and very tasty!


Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK. 


Twitter: @stemandglory
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