Nandos red pepper dip

Nandos Red Pepper Dip

Roasted red pepper dip, served with warm pitta bread, has to be the perfect healthy snack!

I created this recipe because I was craving the original Nando’s Red Pepper Dip, which I ate by the bucket load as a teenager. Although they offer a roasted red pepper and feta option now, this definitely is the healthier (and tastier!) alternative.

It’s a great alternative to hummus if you’re offering a variety of dips at a party. Plus because it doesn’t use any tahini, so it’s nut/seed free AND dairy free. If you’re looking for another tasty dip option, why not try my authentic Greek Tzatziki.

Foodie Nostalgia

To quote The Mirror: “Nando’s fans have been told to ‘stop asking’ the popular restaurant chain to bring back some iconic menu items, as they’ve been told it’ll never happen – and some are devastated“.

So I’m here to resolve that devastation and tell you that you CAN recreate this fan favourite at home.

It is SO easy to make – especially if you’re using jarred roasted red peppers (which I am).

It’s ideal as a appetiser, party food or starter for your Nandos fakeaway at home.

Recipe Notes

Roasted Red Peppers: I used this jar of roasted red peppers. Total weight of 420g, drained weight of 320g.

Tomatoes: I use large vine tomatoes, but salad tomatoes would work as well. I have not tested the recipe using smaller tomatoes (cherry, plum etc.) so I couldn’t confirm if the taste would be similar. I use fresh tomatoes as roasting them yourself in the oven gives additional flavour. So using tinned tomatoes (that haven’t been roasted), would not produce the same result.

Honey + Vinegar: I have made this recipe a few times and whether I add these or not is variable. It’s sometimes dependant on the flavour of the jarred roasted red peppers, hence why tasting it before adding is my suggestion.

Blending: when blitzing up the mixture, don’t over-blend in the food processor. If you use the ‘chop’ function instead of ‘blend’ – it will allow you to control the chunkiness of the texture of the red pepper dip. If you do not have a chop function, then blend in short bursts, stir and then check. This will allow you to control the texture.

The dip should be textured (i.e. little chunks) and not totally smooth if you want to emulate the original. But if you prefer it smooth, then blitz until smooth if desired.

Storage: this mixture will store in the fridge in an airtight container for 5 days. Or it can be frozen for up to 3 months as well!


I have red peppers to use up, can I roast my own? Yes you can – cut the peppers in half (removing the seeds) and roast with your tomatoes and garlic. Add the peppers to a bowl with lid once removed from the oven and allow them to ‘steam’ for 5 minutes. Remove the lid and peel the skin from the peppers before adding to blender. Steaming the peppers will enable you to remove the skin easier.

Can I use garlic paste (or puree) instead of garlic cloves? Yes – add 2 teaspoons of garlic paste to the blender when mixing it all up. The fresh, roasted garlic adds more flavour but it’s not essential.

I don’t have a food-processor/blender, so what should I do? Firstly, drain all the juices into a separate bowl and add all the vegetables onto a large chopping board. Using a large vegetable knife (chopper) – start chopping the roasted tomato and garlic mixture with the roasted red peppers. Once you’ve reached desired consistency then add to bowl with juices, mixing to combine.

Could this be made without garlic? If you are following a low allium diet (i.e FODMAP diet) then remove the garlic. It will impact the flavour slightly but better than not eating it at all!

Nandos red pepper dip

Nandos Red Pepper Dip (Low Fat)

I've finally cracked the recipe for the old school Nandos' dip that I was obsessed with as a teenager!
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 55 kcal


  • 6 tomatoes
  • 1 whole garlic bulb
  • olive oil
  • ½ tsp salt
  • ½ tsp white pepper
  • 320 g roasted red pepper drained weight
  • 1 tsp honey optional
  • 1 tsp red wine vinegar optional


  • Pre heat oven to 180C
  • Chop large tomatoes into quarters and add to a foil lined baking tray
  • Peel garlic cloves (from full garlic bulb) and add to baking tray
  • Drizzle generously in olive oil (I’ve used 30ml as a guide but add as much as you think is required)
  • Sprinkle with salt and pepper
  • Roast the tomatoes, olive oil and peeled garlic cloves in oven at 180 for 45 minutes
  • Remove from oven, add to blender and blitz up with drained red peppers.
  • Taste and determine if you think it matches what you remember from the authentic Nando’s dip (i.e. you like it as it is) or if you want to – add the honey and vinegar to intensify the flavour


Calories: 55kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 1400mgPotassium: 562mgFiber: 3gSugar: 6gVitamin A: 1954IUVitamin C: 63mgCalcium: 54mgIron: 1mg
Keyword nandos recipes, nandos red pepper dip, red pepper dip recipe
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