Roasted Red Pepper Olive Dip: A Quick Mediterranean Dip Packed with Bold Flavour
Sometimes the simplest recipes end up stealing the whole table, and this Roasted Red Pepper Olive Dip is exactly that kind of dish. Sweet roasted red peppers, briny olives, fresh coriander, garlic, and olive oil come together in minutes to create a dip that tastes vibrant, fresh, and incredibly moreish. It is the kind of recipe that instantly makes a simple spread feel special, whether you are serving it with warm focaccia, toasted bread, crackers, or part of a larger Mediterranean-style mezze table. I first shared this dip served alongside my Overnight Olive and Thyme Focaccia (No-Knead), and so many of you asked about it that it absolutely deserved its own recipe page. The flavours are bold yet balanced, with the sweetness of roasted peppers complementing the saltiness of olives beautifully. It also happens to be one of those effortless recipes that looks impressive despite taking barely any time to make. If you love easy bread recipes and Mediterranean-inspired appetisers, make sure to also check out my No-Knead Sun-Dried Tomato and Rosemary Bread Twists and Easy No-Knead Ciabatta (4 Ingredients), as well as my Easy Roasted Pepper Hummus and Beetroot and Feta Dip recipes for more flavour-packed dipping ideas.
Scroll down to the printable recipe card below for the full ingredient list and exact measurements.
Simple Ingredients, Bold Mediterranean Flavours
One of the best things about this roasted red pepper olive dip is that every ingredient has a purpose. There are no complicated steps or hard-to-find ingredients here, just simple Mediterranean staples working together perfectly.
- Roasted red peppers – Sweet, smoky, and soft, they create the base of the dip and add beautiful colour. Jarred roasted peppers work perfectly and make this recipe even quicker.
- Olives – Briny olives add depth and a salty contrast to the sweetness of the peppers. Use good-quality olives for the best flavour.
- Garlic – Just one clove gives the dip a gentle kick and savoury richness without overpowering the other flavours.
- Fresh coriander – Adds freshness and brightness. If you are not a fan of coriander, fresh parsley works beautifully too.
- Olive oil – Brings everything together and gives the dip its silky texture. Use good-quality olive oil for the best flavour.
- Balsamic vinegar – Adds subtle sweetness and acidity that balances the richness of the olives and olive oil.
- Chilli flakes – A small pinch gives gentle warmth and makes the flavours pop.
For more easy dips and spreads, my Roasted Tomato and Garlic Labneh Dip and Roasted Garlic Dip pair beautifully with homemade breads too.
How to Make Roasted Red Pepper Olive Dip
Prepare the Ingredients
This recipe comes together incredibly quickly, which makes it perfect for last-minute guests or when you want something flavourful without spending ages in the kitchen. Start by draining the roasted red peppers well if using jarred peppers. Chop them into small pieces so they blend easily with the rest of the ingredients. Slice the olives, finely mince the garlic, and chop the coriander. The key to this dip is keeping everything relatively finely chopped so every bite has a little bit of everything.
Mix Everything Together
Add the roasted peppers, olives, garlic, and coriander to a bowl. Drizzle over the olive oil and balsamic vinegar, then sprinkle in the chilli flakes and salt. Mix everything thoroughly until well combined.
At this stage, you can decide what texture you prefer. For a rustic dip with more texture, simply leave it as it is. If you want something smoother and more spreadable, pulse it briefly in a food processor for a few seconds. Personally, I love keeping it slightly chunky because it feels more homemade and works beautifully scooped onto warm bread. Taste and adjust the seasoning if needed. Depending on how salty your olives are, you may need more or less salt. You can also add a little extra olive oil if you prefer a looser consistency.
Serve and Enjoy
Serve the dip at room temperature for the best flavour. I especially love it spooned generously over warm focaccia where all the olive oil and juices soak beautifully into the bread. It is also fantastic served with crackers, toasted sourdough, flatbreads, or fresh vegetables. This is the kind of recipe that works equally well as a casual snack, party appetiser, or part of a larger dinner spread. It looks vibrant on the table and instantly adds colour and freshness to any meal.
Why We Love This Roasted Red Pepper Olive Dip
What makes this dip so special is how effortlessly it delivers big flavour. It is sweet, salty, fresh, slightly tangy, and gently spicy all at once. Despite using only a handful of ingredients, the combination tastes incredibly rich and balanced. It is also one of those recipes that feels versatile enough for almost any occasion. You can serve it as a quick snack, part of a mezze platter, picnic spread, or appetiser board for guests. The colours alone make it look beautiful on the table, especially when paired with golden homemade bread. Another reason I love this recipe is that it requires absolutely no cooking if you use jarred roasted peppers. Everything simply gets chopped, mixed, and served. Minimal effort, maximum flavour. For more easy recipes that feel impressive without requiring much work, make sure to check out my Twice-Baked Aubergine Dip Recipe and Delicious Roasted Red Pepper and Feta Dip Recipe.
Perfect for Sharing
This roasted red pepper olive dip is ideal for entertaining because it can be made ahead and actually tastes even better after sitting for a little while. The flavours meld together beautifully as it rests, making it a great option for gatherings, lunch spreads, or casual dinners with friends. It is also endlessly adaptable. Add extra chilli flakes for more heat, blend it smooth for a creamier texture, or top it with extra herbs and olive oil before serving. Once you make it, you will probably start finding excuses to keep a bowl of it in your fridge. And honestly, once you try it with warm focaccia straight from the oven, it is hard to go back.
Instagram Tutorial & More
Want to see this recipe come together step by step? Watch the video tutorial on Instagram where I serve this dip with my homemade focaccia that everyone kept asking about.
You may also enjoy these recipes:
- Peppery Cheddar Breadsticks
- Pesto Twists
- Loaded Crushed Potatoes
- Puff Stick Bites
- Pesto Puff Pastry Buns
- Cheesy Pesto Puff Buns
Scroll down to the printable recipe card below for the full ingredient list and exact measurements.
Happy cooking,
Izabella
Description
This roasted red pepper olive dip is a quick, flavour-packed option made with simple Mediterranean ingredients. Sweet roasted peppers, briny olives, fresh coriander, and garlic come together with olive oil and a touch of balsamic for a bold, balanced taste. It takes just minutes to mix and requires no cooking, making it perfect for last-minute appetisers or snacks. I first served it alongside my Overnight Olive and Thyme Focaccia (No-Knead) in a recent video, and so many of you asked about this dip, so here it is. It pairs perfectly with warm focaccia, as well as my No-Knead Sun-Dried Tomato and Rosemary Bread Twists or Easy No-Knead Ciabatta (4 Ingredients) for an easy crowd-pleaser. You can also adjust the texture with more olive oil to make it as thick or silky as you like.
Ingredients
Instructions
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Add the roasted pepper, olives, garlic, and coriander to a bowl. Pour over the olive oil and balsamic vinegar, then sprinkle in the chilli flakes and a pinch of salt. Mix everything well until combined.
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Taste and adjust the seasoning as needed. Add a little more olive oil if you prefer a looser, more silky consistency.
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Serve with warm bread, toasted flatbreads, or anything you feel like dipping.
Nutrition Facts
Servings: 6 ServingCalories:76.03kcalTotal Fat:7.61gCholesterol:0mgSodium:58.26mgPotassium:52.27mgTotal Carbohydrate:2.07gDietary Fiber: 0.42gSugars: 0.98gProtein:0.32gVitamin A: 36.38IUVitamin C: 22.39mgCalcium: 12.73mgIron: 0.68mgVitamin D: 0IUVitamin E: 1.42IUVitamin K: 20.31mcgVitamin B6: 0.04mgVitamin B12: 0mcgPhosphorus: 6.13mgMagnesium: 3.28mgZinc: 0.06mg
Note
- Use good-quality olives for the best flavour.
- If your roasted peppers are stored in oil, reduce the added olive oil slightly to avoid the dip becoming too heavy.
- Adjust the consistency by adding more olive oil for a looser dip, or keep it chunkier for a more rustic feel.
- If you’re not a fan of coriander, swap it for fresh parsley for a milder flavour.
- This dip tastes even better after 30 minutes, once the flavours have had time to meld.
- Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best flavour.
