Roasted Red Pepper Beet Dip

This Roasted Red Pepper and Beet Dip is a delicious dip made with roasted vegetables and warm spices. It’s perfect for parties, brunch, potlucks, or game-day spreads.

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Made with vibrant roasted red peppers and tasty roasted beetroot, this dip is a delicious addition to any gathering.

Why This Roasted Red Pepper Beet Dip Works

• Naturally vibrant color from roasted beets and red peppers
• Smooth, creamy texture without dairy
• Delicious, balanced flavor with warm spices and citrus
• Easy to customize for entertaining, Halloween get-togethers, or everyday snacking
• Great for gatherings, brunches, and casual get-togethers
• Easy to make ahead for busy party nights

What You Need (Ingredients)

1. Red bell peppers (roasted)
2. Red beetroot (roasted)
3. Onion
4. Olive Oil
5. Tomato paste
6. Fresh Ginger
7. Cilantro
8. Garam masala
9. Fresh Lime Juice
10. Salt and Black Pepper

Halloween Serving Suggestion:

If serving these for a Halloween get-together, this dip can be served with an optional Eyeball Garnish. The “eyeballs” would be made with sliced boiled eggs and olives. The sliced eggs had a bit of the yolk scooped out and a slice of green serrano pepper and black olive added to give the illusion of an “eyeball”. A knife run through the beet dip first and then run through the yolk and whites of the egg, gave them that slightly “bloodshot” look.

How to Make Roasted Red Pepper & Beet Dip

1. Roast the Vegetables

• Preheat oven to 400°F.
• Roast red peppers on a baking sheet for about 40 minutes, turning occasionally until skins blister.
• Peel beetroot, then wrap beetroot in foil and roast it for 40 minutes until tender. The beetroot and red pepper can be added to the oven at the same time.
• Allow vegetables to cool slightly.

2. Prepare the Dip

• Peel and chop the onion and the ginger.
• Add them to a pan with olive oil and sauté over medium heat until the onion and ginger are soft and lightly caramelized, usually about 10 minutes.
• Peel the roasted peppers and remove seeds.
• Add the roasted and peeled red peppers, roasted beetroot, sauteed onion and ginger, tomato paste, cilantro, garam masala, lime juice, salt, and pepper to a blender.
• Blend until smooth and creamy. Adjust seasoning as needed.

3. Add the Garnish (optional)

• Slice hard-boiled eggs in half.
• Add small serrano pepper rings and olive slices to the egg whites for a decorative topping.
• Arrange eggs on top of the dip just before serving.

4. Serve

• Serve chilled or at room temperature with crackers, chips, or fresh vegetables.

Serving Ideas for Gatherings

• Flatbreads, pita, roti, or chappati from international markets around Atlanta.
• Crackers, potato chips, or pita chips for game day snacking.
• With “eyeballs” made with boiled eggs and olives for a spooky Halloween party.
• Fresh vegetables for brunch gatherings or everyday snacking.

Beets and Jack-o’-lanterns

Now I know that you might not love beets as much as I do, but, I came across an interesting tidbit about beets and jack-o’-lanterns – maybe you’ve already heard it? Apparently, as the story goes, the jack-o’-lantern comes from an old Irish tale about a blacksmith named Stingy Jack. One day, Stingy Jack invited the Devil out to go get sloshed with him.

When it was time to settle the bill, he convinced the devil to turn himself into a coin to pay for the drinks. Jack skipped out on paying the bill and put the silver coin (which was really the Devil) into his pocket with a silver cross, which kept the Devil from transforming back.

Jack eventually let the devil loose, but made him promise that he wouldn’t seek revenge on Jack for a year, and wouldn’t claim his soul when he died. After some time, Jack ended up tricking the Devil again, convincing him to pick a piece of fruit out of a tree and then carving a cross into the bark when the Devil was in the branches.

Jack freed him again, on the condition that the devil leave him alone for 10 years and not claim Jack’s soul.

When Jack finally died, he was deemed not fit for heaven, and the Devil kept his word and rejected Jack’s soul at the gates of hell.

So Jack was sent off to roam the Earth with only a piece of burning coal for a light. He put the coal into a carved-out turnip and used it as a lantern, and Stingy Jack became “Jack of the Lantern” or “Jack o’ Lantern.”

Based on this myth, the Irish and later the British carved faces into turnips, beets, and potatoes to scare away Stingy Jack or any other spirits of the night.

And that’s my intriguing tidbit on beets and jack-o’-lanterns that will hopefully convince y’all not to leave the beets out of this dip!

A Quick Summary

This Roasted Red Pepper Beet Dip is versatile, naturally colorful, flavorful, and visually stunning. An easy appetizer recipe perfect for parties, potlucks, and entertaining. Serve with crackers, pita chips, or veggies.

Love Dips? Then, check out these other Dip Recipes:

• 6 Ingredient Black Bean Dip
• Spicy Roasted Eggplant Dip
• Easy Roasted Red Pepper Dip
• Tomato Basil Hummus Dip & Green Goddess Hummus Dip
• Easy Roasted Butternut Squash Dip

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Roasted Red Pepper Beet Dip

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Author: Shashi

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This Roasted Red Pepper and Beet Dip is a delicious dip made with roasted vegetables and warm spices. It’s perfect for parties, brunch, potlucks, or game-day spreads.

Ingredients

• 2 red bell peppers
• 1/2 red beetroot
• 1 onion
• 1/4 cup tomato paste
• 1/2 tsp fresh ginger (approximately 1/2 inch chunk of ginger, chopped fine)
• 1 tsp chopped cilantro
• 1 tsp garam masala
• 2 tsps lime juice
• 1 tsp salt
• 1 tsp pepper

OPTIONAL: If serving this dip for Halloween

• 2 boiled eggs
• 1/4 serrano pepper
• 2 slices olives

Instructions

• Preheat oven to 400 degrees
• Peel the skin off 1/2 of a beetroot and wrap it in foil. Bake it at 400 degrees for 40 minutes.
• Also, the red bell peppers can be baked simultaneously. Place bell peppers on a foil-lined baking tray and bake 20 minutes at 400 degrees. Then, take tray out, flip red bell peppers over and bake for another 20 minutes at 400 degrees.
• Remove the red bell peppers from the oven, cover them with foil and set aside. Remove the beet and let cool until it an be peeled and handled.
• Meanwhile, peel and chop the onion and ginger. Ass them to a pan with olive oil and saute the onion and ginger for about 10-15 minutes, over medium heat. Stir often so they don't burn.
• When red bell peppers are cool, remove foil. Then peel off the skin, pull out the stem and seeds (should come out very easily) and place the fleshy part of the bell peppers in a blender.
• Also to the blender add in the roasted beet as well as the sauteed onion, ginger, tomato paste, cilantro, garam masala, lime juice, salt and pepper. Blend until smooth.
• Scoop from the blender into a bowl.

OPTIONAL: If serving this dip for Halloween

• Make the egg "eyeballs" by slicing the eggs into halves. Then scoop out a small bit of the yolk and place a slice of green serrano pepper into the yolk, top with a small piece of black olive and voila – an eyeball!
• Take a knife and run it through the roasted red pepper and beet dip and run it through the egg white and yolk to make that “bloodshot” look.
• Place egg eyeballs into the dip. While I only used two to give the illusion of a face, please feel free to use as many as you’d like.
• Serve with Ccrackers, pita chips, and/or vegetable crudites.

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Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 361mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1061IU | Vitamin C: 42mg | Calcium: 11mg | Iron: 0.5mg

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