Roasted Ají Amarillo and Quinoa Dip

Name: Roasted Ají Amarillo and Quinoa Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: 4 medium (480 g) ají amarillo peppers, fresh, halved lengthwise, seeds and membranes removed; 3 tbsp (45 ml) extra-virgin olive oil, divided; to taste kosher salt; to taste freshly ground black pepper; 1 cup (185 g) quinoa, cooked, cooled to room temperature; 2 tbsp (30 ml) fresh lime juice; 2 large (16 g) garlic cloves, fresh, minced; ½ cup (8 g) fresh cilantro, packed, leaves only, roughly chopped; ½ cup (120 ml) sour cream or Greek yogurt; ½ tsp (1.2 g) ground cumin

From the MyKitchenBank Kitchen

A vibrant, creamy dip blending roasted ají amarillo peppers with nutty quinoa, bright lime juice, and fresh cilantro. This Latin American-inspired dip is naturally vegetarian, with a subtle heat and earthy depth. Serve with tortilla chips, fresh vegetables, or toasted bread.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 2 cups (480 ml)

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Steps

Before you start

Rinse quinoa under cold water and drain well
Preheat your oven to 425°F (220°C)
Have all ingredients prepped and measured before you begin

1
Cook the quinoa
- If you haven't already cooked the quinoa, rinse 1/3 cup (65 g) dry quinoa under cold running water until the water runs clear.
- In a small pot, combine the rinsed quinoa with 2/3 cup (160 ml) water and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let steam, covered, for 5 minutes.
- Fluff with a fork and spread on a plate to cool completely to room temperature (about 5–10 minutes).
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Ready when: Quinoa is tender, all liquid is absorbed, and grains are cooled
Tip: Cook quinoa ahead of time to save time just before serving
2
Roast the peppersOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- Place the halved ají amarillo peppers skin-side up on a sheet pan.
- Drizzle with 1.5 tbsp (22 ml) of the olive oil, season with salt and black pepper, and toss to coat evenly.
- Arrange in a single layer with skin facing up.
- Roast for 18–20 minutes, until the skin is blistered and begins to blacken in spots and the flesh is very soft.
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Ready when: Skin is blistered and charred in spots; flesh yields easily to a fork
Tip: Don't skip the charring—it develops the pepper's rich, complex flavor
3
Cool and peel the peppers
- Remove the sheet pan from the oven and set aside for 5 minutes to cool slightly.
- Once cool enough to handle, gently peel away the charred skin from each pepper half using your fingers or a small knife.
- Discard the skin.
- You should have tender, sweet pepper flesh.
- Place the peeled peppers in a bowl.
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Ready when: Charred skin peels away cleanly; peppers are soft and cool to touch
Tip: If the skin sticks, lightly dampen your fingers with water to help release it
4
Combine and blend
- Add the cooled roasted peppers, cooked quinoa, lime juice, minced garlic, fresh cilantro, sour cream (or yogurt), cumin, and the remaining 1.5 tbsp (22 ml) olive oil to a food processor.
- Pulse 8–10 times until the mixture is chunky but well combined, with small pieces of pepper and quinoa still visible.
- Avoid over-blending—you want texture, not a smooth purée.
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Ready when: Mixture is chunky-smooth with visible pepper and quinoa pieces throughout
Tip: Pulse in short bursts; over-processing creates a gluey texture instead of a rustic dip
5
Season to taste
- Transfer the dip to a serving bowl.
- Taste and adjust the seasoning with additional salt, black pepper, cumin, or lime juice as needed.
- The dip should taste bright and peppery with a subtle heat.
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Ready when: Flavors are balanced and taste appealing to you
Tip: Lime juice brings out the pepper's brightness; add it gradually to avoid over-acidifying
6
Serve
- Serve the dip at room temperature or slightly chilled with tortilla chips, fresh vegetable sticks (jicama, cucumber, bell pepper), toasted bread, or crispy wonton chips.
- Drizzle with a little extra olive oil and a sprinkle of fresh cilantro on top for garnish if desired.
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Tip: A light drizzle of olive oil not only looks beautiful but adds richness and prevents the dip from drying out

Good to know

Tips

Fresh ají amarillo peppers are increasingly available at Latin American markets and specialty grocers; frozen or jarred ají amarillo paste (sold as ají amarillo molido) works too—use 2–3 tbsp (about 60 g) stirred directly into the dip in place of roasting fresh peppers, though you'll lose the roasted depth
For a creamier dip, add an extra 2 tbsp (30 ml) sour cream or yogurt; for a thicker, more textured dip, reduce it by the same amount
This dip is naturally vegan if you substitute the sour cream with dairy-free yogurt or coconut cream
Roasting the peppers the day before saves time and also deepens their flavor as they cool overnight

Make ahead

The dip keeps best when made no more than 1 day ahead. Prepare through step 4, then store in an airtight container in the refrigerator. The flavors meld slightly overnight, which is nice. Bring to room temperature or allow to warm slightly before serving.

Storage & reheating

Room temperature (up to 2 hours, covered): Keeps well on a picnic or buffet table. Refrigerator (up to 4 days): Store in an airtight container; the dip thickens slightly when cold. Let it come to room temperature for 20 minutes before serving for best texture. Freezer: Not recommended—the texture of the sour cream and quinoa suffers upon thawing.

Substitutions

ají amarillo peppers, fresh → 2 large yellow bell peppers plus 1/4 tsp cayenne pepper. Bell peppers lack the ají's subtle fruity heat, so add cayenne for depth. Roast and peel the same way.
sour cream or Greek yogurt → full-fat Greek yogurt or crema (Mexican sour cream). Greek yogurt creates a slightly tangier, lighter dip. Crema delivers traditional richness with less tang.
quinoa, cooked → millet or cooked white rice. Millet has a similar nutty flavor; rice works but adds less earthiness. Use the same volume.
fresh cilantro, packed → fresh mint or parsley. Mint adds coolness; parsley is more neutral. Use the same amount, though the flavor profile shifts.