This roasted red peppers in a creamy white sauce is silky, tangy, and studded with soft sautéed onion — the warm sour-cream base mellows the peppers and makes a spreadable, spoonable appetizer.
It comes together in about 30 minutes on the stovetop, making it ideal as a quick make-ahead vegetarian appetizer or a toast topping; serve hot with slices of toasted bread and a scatter of fresh herbs.
Why You’ll Love This Recipe
A few simple pantry ingredients make a luxurious, spoonable spread: caramelized onion, roasted (baked) red peppers, and a sour-cream white sauce that can be left rustic or pureéd until completely smooth.
Simple technique and short hands-on time deliver a restaurant-quality spread that’s easy to scale and customize.
How to Make It
- Heat 1 tbsp olive oil in a skillet over medium heat. Chop 1 medium onion and sauté until soft and golden brown — this builds the sweet base that balances the peppers.
- Add 350 ml warm water to the skillet along with salt (or a mix of salt, pepper and chili) and additional pepper to taste. Stir and bring the liquid to a gentle boil to combine flavors.
- Stir in 350 ml sour cream (or heavy cream) and continue stirring until the sauce returns to a boil. Watch the heat so the sauce doesn’t scorch; once boiling, lower the temperature to a gentle simmer.
- Add 6 baked red peppers (roasted, peeled and seeded). For easy eating, roughly chop or slice the peppers before adding; if you want a very smooth sauce, add the peppers whole and purée with an immersion blender after simmering. Simmer about 10 minutes, stirring occasionally. If the sauce evaporates and becomes too thick, add small amounts of warm water gradually to reach your desired consistency.
- Adjust seasoning to taste. Serve warm with slices of toasted bread and sprinkle fresh herbs for decoration — the toasts soak up the creamy sauce and make tidy bites.
Sauce Texture Tips
This recipe is forgiving: simmering concentrates flavor and thickens the sauce, while adding warm water loosens it. Choose the final texture to suit how you’ll serve it.
- For a chunky spread: roughly chop the roasted peppers before adding and simmer until heated through.
- For a silky sauce: simmer, then purée with an immersion blender until completely smooth.
- To thin: add 350 ml warm water only in small increments (a tablespoon at a time) until the sauce is right.
Dairy-Free Swaps
You can make a dairy-free version, but expect a change in flavor and mouthfeel. Use a neutral, full-fat plant alternative and adjust seasoning and acidity.
- Use full-fat coconut milk or a cashew cream (soaked, blended cashews) in place of the 350 ml sour cream; start with less and add to taste.
- Coconut will add a hint of sweetness — cut it with a touch of lemon juice or vinegar to balance the flavor.
- Dairy-free creams may be thinner; simmer gently to concentrate and thicken as needed.
Best Toasts & Toppings
This sauce is terrific on a range of toasts — pick a bread with enough structure to hold spoonfuls of the warm sauce and add a finishing note with fresh herbs or spice.
- Toasts: sliced baguette, sourdough rounds, rustic country bread, or grilled pita.
- Toppings: chopped fresh herbs (parsley, basil, or cilantro), a drizzle of olive oil, or a sprinkle of red pepper flakes for heat.
- For a richer bite: add crumbled cheese or a few chopped olives on top when serving.
Tips for Success
Choose your pepper texture: Roughly chopped peppers keep a rustic spread with bite; purée with an immersion blender for a velvety dip. Both are delicious — choose based on how you plan to serve it.
Thin or thicken the sauce: Thin with warm water a splash at a time if it’s too thick; thicken by simmering gently uncovered until some liquid evaporates. Add water gradually — the recipe already calls for this step.
Balance the flavor: Taste before serving and brighten richness with a small splash of lemon juice or red wine vinegar if needed — acid cuts through the sour cream and lifts the peppers.
Reheat carefully: Warm gently over low heat and stir frequently to prevent curdling. If reheating often or serving buffet-style, use heavy cream instead of sour cream for greater stability.
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Frequently Asked Questions
Ready to Serve
Warm, tangy, and richly peppered with roasted sweetness, this sauce makes an easy showstopping appetizer when spooned onto toasted bread and finished with fresh herbs.
Make it as-sauced or puréed, serve right away, or make ahead and reheat gently — it’s a flexible little recipe that’s big on flavor.
Roasted Red Peppers in White Sauce
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 6 red peppers baked
- 350 ml water warm
- 350 ml sour cream or heavy cream
- salt or a mix of salt, pepper and chili
- pepper to taste
- bread for toasting
- herbs fresh, for decoration
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat and sauté the chopped onion until golden brown.
- Add 350 ml warm water, salt or a mix of salt, pepper and chili, and pepper to taste; stir and bring to a boil.
- Add 350 ml sour cream (or heavy cream) and stir until the sauce returns to a boil.
- Add 6 baked red peppers to the sauce and simmer for about 10 minutes, adding small amounts of warm water if the sauce evaporates and the sauce becomes too thick.
- Serve with a few slices of toasted bread and sprinkle with fresh herbs.
