Roasted Red Pepper Aioli

This smooth, creamy dip made from freshly roasted red peppers goes with almost anything. It’s great as a spread on bread, as a dip with chips, or served with baked potato. Roast the bell peppers the day before (steps 1-6), so they have plenty of time to cool down. Then finish the rest of the dip in less than 5 minutes the next day.

Make this delicious dip with freshly roasted red peppers to go with any appetizer or main dish.


Serves 4

  • 2 medium red bell peppers
  • ½ cup (115g) mayonnaise
  • 1 garlic clove, peeled
  • 1 tablespoon oil
  • Salt and pepper


  1. Wash your hands with warm soapy water.
  2. Preheat the oven to 350°F (180°C).
  3. Wash the bell peppers under cold running water and dry with a clean kitchen towel.
  4. Prepare the bell peppers by removing the stem and core. Then slice each pepper in half.
  5. Place the four bell pepper halves on a cookie sheet and set it on the center rack in the oven. Roast the peppers until slightly blackened on the edges, about 20-30 minutes.
  6. Remove the bell peppers and set aside until completely cooled.
  7. Once the peppers are completely cooled, combine the roasted red peppers, mayonnaise, garlic, and oil in a food processor. Process until completely smooth.
  8. Taste the dip and add salt and pepper, if you like.
  9. Serve with bread, raw veggies, chips, or anything you like, and enjoy!
  10. Store leftovers in an airtight container in the refrigerator for up to 3 days.



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