Roasted Red Pepper Sauce – Not only fantastic for dipping chips and veggies, bagels, toast, and sandwiches, it is a quick no-cook SAUCE for pasta, zoodles, and grilled meats!

Roasted Red Pepper Sauce

Why Roasted Red Peppers?

So, apparently I have a thing for red peppers. While writing out this recipe, I became blatantly aware of how many red pepper recipes I have shared on A Spicy Perspective. (Not to mention this Red Pepper Sauce.)

Let’s see… There’s:  

So I like red peppers of all varieties, no big deal. I can stop anytime I want.

No-Cook Red Pepper Sauce

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.

Roasted Red Pepper Dip

No Cook Method

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. 

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.

Roasted Red Pepper Spread

The Fab Five Ingredients

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

  1. Cream Cheese
  2. Roasted Red Peppers drained and dried
  3. Hot Smoked Paprika
  4. Garlic Clove 
  5. Cayenne Pepper + Salt
Easy Roasted Red Pepper Sauce

How to Make This Sauce

  1. Measure: Put all the ingredients into the food processor. 
  2. Blend: Puree the ingredients until they are smooth. 
  3. Serve: 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! 

Easy Roasted Red Pepper Sauce

How Do You Eat This Recipe?

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.

Fast Red Pepper Sauce

What About the Sauce?

You might be asking yourself, if this is a pepper dip, then how does it turn into a sauce? 

Doesn’t that mean there needs to be another part of the recipe? Well, you are right! Here is the last step for you! 

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. Then just add it to the zoodles and mix together for an amazing vegetable pasta dish!

Roasted Red Pepper Sauce

Frequently Asked Questions

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.

No-Cook Roasted Red Pepper Sauce (Spread & Dip!)
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Roasted Red Pepper Sauce

Prep Time: 5 minutes
Total Time: 5 minutes
This quick no-cook, easy Roasted Red Pepper Dip is not only fantastic for dipping chips and veggies. It's a zingy red pepper spread for bagels, toast, and sandwiches.
Servings: 12



  • Add all the ingredients to a food processor.
  • Puree until smooth.


If making roasted red peppers at home, a drained 12-ounce jar equals about 1 extra-large roasted red pepper.
Roasted Red Pepper Pasta Sauce: Use this thick spreadable dip as a creamy pasta sauce by adding 1/4 – 1/2 cup water to the sauce before stirring it into pasta or raw zoodles.


Serving: 1serving, Calories: 63kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 667mg, Potassium: 115mg, Fiber: 1g, Sugar: 2g, Vitamin A: 405IU, Vitamin C: 13.3mg, Calcium: 54mg, Iron: 0.3mg
Course: Appetizer, Dip
Cuisine: American
Author: Sommer Collier
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