Roasted Red Pepper Dip with Cumin, Lime and Coconut Milk

By • January 17, 2011 16 Comments

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Author Notes: My new favorite ingredient is coconut milk and I'm now experimenting with all kinds of flavor combinations. This dip is a great combination with corn chips or shedded wheat crackers. You can make this dip as thick as you want based on how long you reduce it on the stove. - ChezSuzanneTheWimpyVegetarian

Food52 Review: Just reading the name of this recipe put my taste buds on high alert. I was very excited to test this dip out, and the results pleasantly exceeded my expectations! The smoky pepper and cumin scent rising out of the saucepan was so inviting. And because the puree was not reducing quickly enough to match my impatience, I decided to try some as a sauce over warm angel hair pasta. It was so delectable (and beautiful in color) that I highly recommend trying it that way! I did continue to reduce the majority until thick and chilled it overnight, however I could not resist the temptation to have it for breakfast on toast the following morning, it's that good. Great recipe! Sadassa_Ulna

Makes about 1 cup

  • 5 red bell peppers
  • 1 large tomato
  • 1 large lime, juice and zest
  • 1 teaspoon kosher salt, to taste
  • 1 1/2 teaspoons cumin seeds
  • 5-6 teaspoons coconut milk
  • 1 teaspoon creme fraiche
  • 1 teaspoon cilantro, minced
  1. Roast the bell peppers and tomato; peel and seed. Drop in a blender and puree. Place the pureed mixture in a small pot.
  2. Toast the cumin seed in a dry skillet and grind to a powder using a coffee or spice grinder.
  3. Add the lime juice and zest, salt, toasted cumin powder, coconut milk and creme fraiche to the pot with the pureed pepper mixture. Heat up and cook for at least 15 minutes to meld the flavors together. Cook as long as 30 minutes for a thicker dip.
  4. Chill and correct for seasoning. Serve with chips, crackers, cheese strips or veggies.

More Great Recipes: Vegetables|Appetizers|Snacks

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Comments (16) Questions (0)


about 3 years ago veghead

Wow! I have had this on my saved recipe queue for a long time and just tried it. I will be using it is as a pasta sauce. Really amazing. Thanks for the recipe.


about 3 years ago TheWimpyVegetarian

I'm so glad you tried it - there are so many fabulous recipes on this site, that's for sure. But this is hands down one of my favorite sauces/dips/spreads. It's amazing with a grilled cheese sandwich too, but I may be prejudiced :-)


over 4 years ago checker

What a neat dish! It's kind of like a Southeast Asian version of Ajvar, which I love. This must be added to my list for summer cookouts. Well done!


over 4 years ago TheWimpyVegetarian

Thanks checker! I'd love to hear what you think if you make it! I've used it for all kinds of things from a dip to a sandwich spread. I hope you like it too!


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

How did I miss this?! Love!


over 4 years ago TheWimpyVegetarian

It's really good - I hope you try it! I'd love to hear what you think if you do!


over 4 years ago Sadassa_Ulna

The next time I make this, I will triple the batch and serve it [thin] as a sauce over angelhair pasta. That will probably leave plenty to reduce and eat as a spread over the next couple of days. Also, I am not a canning pro, but I would guess this would preserve very well, and be a great way to use up summer peppers and tomatoes. A jar of this would make a great holiday gift!


over 4 years ago TheWimpyVegetarian

Wow! Thanks for much for such a lovely endorsement of my recipe, Sadassa_Ulna!! I love your ideas of using it. I'm not a canning pro either, but delved further into it last year. I love the idea of this for a holiday gift. Oh, and another use I found that worked very well was as a spread on a grilled ham and swiss cheese sandwich! I'm definitely going to try it over angel hair pasta as you suggest!!


over 4 years ago TasteFood

Yum, I love all of these flavors!


over 4 years ago TheWimpyVegetarian

Thanks Lynda!


over 4 years ago Lizthechef

Now this is a dip I would make - could I use low-fat coconut milk? Thumbs up!


over 4 years ago TheWimpyVegetarian

Good question, Liz! I just bought my first can ever of coconut milk this week, so I have no idea, but I can't see why not. You don't need the fat for anything in the dip - and one of the key points of the dip was to make it a fairly healthy dip - so it should work fine. Let me know if you try it!


over 4 years ago lapadia

Yum, love roasted red peppper dip, and coconut interesting smooth addition, must keep this in mind, I make roasted pepeper dips often...must try.


over 4 years ago TheWimpyVegetarian

Thanks lapadia!! I love the combo of coconut milk and red peppers - it's a surprisingly good combo for both flavors to shine! Just be careful of the lime - it can overwhelm if you use too much.


over 4 years ago MyCommunalTable

This sounds delicious. Love the use of coconut milk. It sounds so zesty, but smooth.


over 4 years ago TheWimpyVegetarian

Thanks so much MCT! We finished the dip off today - and yes the coconut milk is what makes it interesting. Somehow it brings out the red pepper flavor. Always so fun to play with a new ingredient :-)