Roasted Red Pepper Sauce No Cook Recipe

Why We Love This Roasted Red Pepper Sauce

This Roasted Red Pepper Dip started out with a bag of bagels. I had bagels. I had cream cheese. Yet something was missing. What could possibly make cream cheese even better? You guessed it… Roasted reds, baby! A puree of cheese, roasted red peppers and spice makes a tangy Roasted Red Pepper Dip that begs to be slathered over bread and veggies. It transforms a plain turkey sandwich into something AMAZING. Plus, after making it a few times I discovered it also acts as a fabulous No-Cook Red Pepper Sauce for pasta or raw vegetable noodles. It doesn’t have any tomatoes in it, so this pasta sauce has the flavor of peppers and it super creamy and flavorful! You can thin it out by simply stirring in a little broth, water, or reserved pasta water to make it smooth creamy low-effort high-impact sauce that tastes amazing on everything.

Ingredients You Need

This easy no-cook recipe requires only 5 ingredients (+ salt) and less than 5 minutes to make.

Cream Cheese Roasted Red Peppers drained and dried Hot Smoked Paprika Garlic Clove Cayenne Pepper + Salt

How to Make This Red Pepper Sauce

First, you have to roast your red bell peppers! This will lend a smoky taste to the sauce. Chop the red bell peppers and remove the seeds and white pith. Place on a baking sheet with the skin side up, and broil in the oven until the tops of the peppers are black. Then, to remove the skins, place them in a ziplock bag to let them steam in the bag and allow the skins to loosen. Take them out of the bag and gently remove the burnt skins. Put all the ingredients into the food processor or a blender. Puree or blend the ingredients until they are smooth. Place it in a bowl for dipping, toss it with pasta, or spoon in over proteins. It is literally one of the easiest and most delicious recipes you will find on this website! It is also one of my favorites!

How to Serve Red Pepper Sauce

You’ll find all sorts of delicious ways to enjoy it. Scoop it up as a pepper dip with raw veggies, pita wedges, or potato chips. Toss it with zoodles. Spoon it over grilled fish, pork, chicken, or steaks. Or slather it on bagels and english muffins. You might be asking yourself, if this is a pepper dip, then how does it turn into a sauce? If you want to make this thick spreadable dip into a sauce for raw zoodles, then you just add ¼ to ½ cup water to thin out the dip into the sauce. Add as much liquid as you need to make it into your desired consistency. Then just add it to the zoodles and mix together for an amazing vegetable pasta dish! Top it off with parmesan cheese, a scrunch of black pepper, and a drizzle of olive oil.

Recipe Variations

Make it mild! If you don’t like a spicy sauce, you can add less cayenne pepper or add a pinch of red pepper flakes instead. Make it vegan! For a vegan red pepper sauce, replace the cream cheese with a vegan cream cheese instead. Add some herbs! Blend some bright herbs like fresh basil or parsley into the sauce for an added herby flavor.

How do I roast red bell peppers?

Roasted peppers is a fairly easy process. I have a whole post for How to Roast Red Peppers. All you have to do is follow this easy tutorial… It is much easier than you might think it would be! You can also find jarred roasted red peppers in your local grocery store or even off of amazon, just depending on what you would rather do!

Can you use any other cheese?

Yes! You can definitely make this with another type of cheese, it just needs to be on the creamier side and spreadable. Half the time I make this with goat cheese! It makes it a little more tangy, but SO GOOD. Mascarpone is also a good choice.

How should I store leftover red pepper sauce?

Store any leftover sauce in an airtight container in the refrigerator for up to 4-5 days! You can also freeze it for later in a freezer-safe container for up to 3 months. Thaw in the fridge before heating up and using it!