Roasted Pepper & Tomato Dip

In Bulgaria, this dip recipe is called Lutenitsa. The flavors or fresh tomatoes, roasted sweet peppers, and a touch of honey are perfect.

This recipe is , , with main ingredient
red pepper dip


Dessi’s mom has been making lutenitsa in Bulgaria for years. Now Dessi has gotten the recipe and wants to share it.

Lutenitsa is a Bulgarian roasted red pepper and tomato dip sweetened with a touch of honey. It’s great smeared on bread and spooned over meat.

Make sure to also check out Baba Dani’s recipe for feta cheese pie.

How To Make Bulgarian Lutenitsa

To make this Bulgarian roasted red pepper spread you only need a few ingredients. Start off by broiling 8 red peppers until the skin is well blistered on all sides.

Meanwhile, grate 10 red tomatoes into a large pot, making sure to leave the skins behind. Cook the tomato pulp for about one hour until all the moisture has cooked out.

Meanwhile, peel the skins of the peppers and remove the seeds. Blend until the peppers are smooth and set aside.

Add some good quality extra virgin olive oil to the tomato sauce and cook for 20 minutes. Add the red pepper puree, salt, and honey.

Cook the mixture for another 20 minutes then check for seasoning. Enjoy and store in fridge once cooled down for 7-10 days.

Try our other dip recipes:


red pepper dip

Roasted Pepper & Tomato Dip

Course: Side Dish
Cuisine: bulgarian
Keyword: dip, lutenitsa, red pepper dip, tomato dip
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 16 servings
Author: Bobby Parrish

This is how to make Bulgarian lutenitsa. It's a roasted red pepper and tomato dip with honey.



  • 10 medium size red tomatoes
  • 8 red peppers
  • ½ cup extra virgin olive oil
  • 3-4 tablespoons honey
  • Salt


  1. Preheat the broiler and place the peppers on a sheet tray. Broil peppers until well blistered on all sides then transfer to a large bowl or pot and cover the top. Set aside.

  2. Meanwhile, cut the tomatoes in half and grate them on the largest setting of a box grater. Only grate the pulp, not the peel. Add all the tomato pulp to a large pot, bring to a boil, reduce to a simmer and cook uncovered for 45-60 minutes. All the moisture should cook out of the tomatoes and the mixture should be thick. Add the olive oil to the pot with the cooked down tomatoes, lower heat to medium-low, and cook for 20 minutes stirring often.

  3. Meanwhile, remove the skin and seeds from the all peppers. Place peppers in a blender and blend until smooth. Add the pepper puree to the tomatoes along with 3 tablespoons of honey, 1 teaspoon of salt, mix well and cook uncovered for 10 minutes. Check for seasoning, you will most likely need more salt and honey to balance the flavors correctly.

  4. The dip will last for 7-10 days in the fridge.

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